Finger Lickin' Fried Chicken

1 1 tbsp paprika
1 tbsp old bay seasoning
1 tbsp black pepper
2 eggs
(optional) 1/4 tsp herbs de provence
1 tbsp lawry's seasoned salt
1/8 tsp cayenne pepper
2 cups plus 2 tbsp all purpose flour
canola or vegetable oil for frying

I believe in using a deep, heavy pot to do all of my frying. This is better than a cast iron skillet or a deep fryer any day. Start to heat the oil, fill the pot halfway with the oil, that way your chicken will float above the oil and will not stick.

The next thing you need to do is to wash off your chicken pieces. I know there are people that like using vinegar others like lemon juice, others like water. Do what is best for you, and rinse the chicken off. Now we are ready to season the chicken. Poke holes into the chicken with a fork or a knife, this is basically for the larger, thicker pieces like the breast meat,doing this ensures even cooking all the way through. The worst thing you could see is undercooked, bloody chicken. Now its time for the next step and this is the egg batter. This is the coating that will stick on the chicken and make it fry up nice and crispy.

Put the eggs in a small separate bowl then add the 2 tbsp of flour. Mix it up and take care to smooth out the lumps until it is like a paste. Pour this egg batter into the bowl with the seasoned chicken and toss to coat evenly with batter. Place the 2 remaining cups- of flour into the Ziploc bag and put in a few pieces of chicken at a time, and shake it baby. Drop the chicken into the hot oil and wait for the chicken to turn golden and the juices should run clear. Enjoy!

P.s. You will find the oil is hot if you can put a drop of water in the pan and the oil will dance, but be careful, too much water will make the oil pop on you. The pan should be on a medium flame while frying.

Friends Link : lodge logic pre seasoned 9 quart dutch oven rachael ray 10 piece cookware set all clad stainless 12 quart stock pot