Why, Tom would have eaten Aunt Polly's Fried Chicken, of course!
Southern Fried Chicken
Recipe courtesy Paula Deen
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
This recipe can also be used for boneless, skinless breasts or for tenders.
Hmmmm, was Aunt Polly's Baked Chicken a little more healthy?
Whisk egg whites until frothy. Dip chicken in egg whites then coat with crumb mixture. Place on broiler pan and bake at 425 degrees for 40-45 minutes, depending on size. Juices by bone should run clear. This would be great for thighs, legs, wings and breasts.
If using boneless pieces, check after 25 minutes, as boneless pieces cook much faster. Use chicken tenders or cut boneless, skinless breasts into strips.
My favorite coating is panko bread crumbs, but crushed cornflakes, rice krispies, cheese crackers, etc. are good, too. Put coating in a plastic bag and add a little salt, pepper, paprika, garlic powder.
If you don't have any eggs, you can brush each piece all over lightly with mayonnaise, using a pastry brush, then coat with crumbs and bake or fry.