Ottis Anderson's Deep-Fried Chicken

Recipe Image

Ingredients

  • Vegetable or corn oil, for frying
  • 1 teaspoon cayenne pepper
  • 3 to 4 garlic cloves, finely chopped
  • 2 pounds (1 pound each) bone-in, skin-on chicken drumsticks and thighs
  • 1 tablespoon seasoning salt (preferably Cajun variety)
  • Freshly ground black pepper
  • 1 cup flour
  • Tabasco sauce, for dipping
  • Louisiana Red Dot hot sauce, for dipping
  • BBQ sauce, for dipping
  • Ranch dressing, for dipping

Yields: 4 servings

Preparation

Place an ample amount of oil (enough to cover chicken completely) in a frying pan and heat over medium heat until hot. (Oil will be hot when a dash of flour bubbles in oil.) Mix cayenne pepper and garlic together in bowl, and set aside.

Season chicken generously with seasoning salt and freshly ground black pepper. Roll chicken in flour until covered, shaking off any excess. Sprinkle the seasoned and floured chicken pieces lightly with garlic and cayenne mixture.

Place chicken gently in the hot oil, and fry until chicken is golden brown all over. Remove and place on paper towel to allow excess oil to drain. Serve hot and enjoy with or without your favorite dipping sauce.