Southern Fried Chicken
The following fried chicken recipe is adapted from Justin Wilson's Homegrwon Louisiana
Cookin' Chicken pieces--washed and dried. We like thighs and I use the big
family pack. For the drench: 2 eggs, 1 cup of white wine, Louisiana hot sauce--3
tablespoons. 2 tablespoons
Worcestershire sauce. For dredge: 4 cups of flour 1/2 teaspoon cayenne pepper, 21/2
teaspoons salt and 1 tablespoon garlic powder. Whisk all the drench ingredients
together in a large bowl. Then sift or mix thoroughly all thedredge ingredients in a
flat bottomed baking dish or sheet. Heat 2 cups of oil in a large skillet to 350
degrees. Coat each piece of chicken just before placing it in the hot oil. Cook 15
minutes on each side.
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