Directions:
- RINSE chicken pieces and blot; PLACE chicken into a 9 x 13 baking dish; COAT chicken well with contents of one 6-ounce bottle original Louisiana Hot Sauce, rubbing sauce well into skin of chicken.
- MEASURE the all of the SEASONING ingredients into a resealable plastic container; SEAL container and shake well to blend; FUNNEL mixture into an empty, clean salt shaker; SPRINKLE the SEASONING evenly and generously on every side of marinated chicken; RUB mixture well into chicken; ALLOW chicken to marinate in seasoning for at least 2 hours, refrigerated and sealed.
- BEAT 6 large eggs in a large bowl with 1 tablespoon white pepper, 1 teaspoon fine salt, 1 teaspoon fine sugar, and 1/2 teaspoon Accent seasoning; WHISK mixture in bowl vigorously until smooth.
- ADD 3 cups all-purpose flour into a medium bowl for the DREDGING.
- PLACE a cooling rack over a baking sheet and set aside.
- REMOVE chicken from the marinating dish using tong; (1) DIP chicken into the BATTER until evenly coated; (2) COAT the chicken well in the DREDGING flour; PLACE chicken onto the rack over baking sheet.
- REPEAT steps with remaining chicken pieces until all are battered and breaded (NOTE: IF THE FLOUR DREDGING BECOMES CLUMPY, SIFT IT THROUGH A SIEVE TO REMOVE CLUMPS BEFORE CONTINUING); ALLOW breaded chicken to rest at least 15 minutes to absorb the breading.
- ADD the manufacturer's recommended amount of deep-frying fat for deep-frying (100% beef tallow shortening or 70% Crisco Shortening with 30% Crisco Butter-Flavor Shortening); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY lower each piece breaded chicken one at a time, into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration); FRY for 10 minutes; RAISE frying temperature to 375°F ; CONTINUE frying at the higher temperature for 5 minutes (return frying oil temperature to 315°F for each new batch).
- BLOT chicken lightly to drain; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 424.37 Kcal (1777 kJ) | ||
| Calories from fat | 108.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.1g | 19% | |
|---|---|---|---|
| Cholesterol | 186.34mg | 62% | |
| Sodium | 1512.3mg | 63% | |
| Potassium | 328.63mg | 7% | |
| Total Carbs | 55.11g | 18% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 23.35g | 47% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 4.1mg | 23% | |
| Calcium | 74.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 228.42 Kcal (956 kJ) | ||
| Calories from fat | 58.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 19% | |
|---|---|---|---|
| Cholesterol | 100.3mg | 62% | |
| Sodium | 814.02mg | 63% | |
| Potassium | 176.89mg | 7% | |
| Total Carbs | 29.66g | 18% | |
| Sugars | 0.55g | 4% | |
| Dietary Fiber | 2.4g | 18% | |
| Protein | 12.57g | 47% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2.2mg | 23% | |
| Calcium | 40.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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