Your guests will come running once you set down this healthier version of Paula Deen’s famous fried chicken—which will stay crispy even if you make it earlier in the day!
2 qts. vegetable** oil **(for frying)
2 tsp. salt
2 tsp. pepper
2 tsp. garlic powder
3/4 cup egg substitute, like Egg Beaters
1/2 cup hot red-pepper sauce
1 cup self-rising flour
2 1/2 lbs. chicken pieces, skin removed
In large pot, heat oil to 350°F. In bowl, combine salt, pepper and garlic powder. In separate bowl, whisk together egg substitute and hot sauce. Place flour in pie plate.
Heat oven to 200°F. Season chicken pieces with salt mixture. Dip each piece of chicken into egg mixture, then flour, turning to coat.
In batches, fry chicken until crisp, golden and cooked through (about 14 min. for dark meat, 8 min. for white meat), turning occasionally. Transfer cooked chicken to pan; keep warm in oven until ready to serve.
*Active time: *45 min.
Total time: 1 hr.
Per serving: Cal. 260 Pro. 22g Carb. 18g Fiber 1g Sug. 3g Chol. 25mg Sod. 266mg Total fat: 11g Sat. 6g Trans. 0g
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