I've had this recipe for awhile---finally fixed it two weeks ago, and WOW! The flavor is out of this world, really not hot, and chicken stays juicey inside and crispy outside. Mr. Tanner----if you're out there, thanks a million!!
Recipe By: Edward Tanner (winner of Wesson Oil's Fryfest Contest)
Serves: 4
Prep.Time: 45 minues
1 frying chicken, cut up
3/4 cup Louisiana hot pepper sauce (I used Frank's)
1 teaspoon black pepper
1 teaspoon seasoned salt (I used Lowry's)
1 teaspoon poultry seasoning
2 1/2 cups all-purpose flour
Wesson vegetable oil (of course) for frying
Wash chicken pieces under cold running water; pat dry with paper towels. Place chicken in a large sealable plastic bag or a large non-reactive bowl. In a small bowl, combine hot pepper sauce, pepper, seasoned salt and poultry seasoning; pour over chicken and toss to coat well. Seal bag or cover bowl tightly; refrigerate 6-8 hours or overnight, turning chicken pieces occasionally.
Place flour in a paper or plastic bag. Heat oil to about 340 degrees in large deep cast-iron skillet to 1/2 the depth of the pan. Remove chicken pieces one at a time and dredge in flour until well-coated. Fry chicken pieces skin side down, a few at a time so as not to crowd, 10-14 minutes; turn and fry 12-15 minutes. Drain on paper towels before serving. Yummmmmmmmmmmmm!!!!

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