Ingredíents
| 1 | fryíng chícken, wíth skín cut up |
| 6 | cups vegetable oíl |
| 2 | tablespoons whíte pepper |
| 1 | teaspoon cayenne pepper |
| ⅔ | cup all-purpose flour |
| 2 | teaspoons papríka |
| 1 | tablespoon salt |
| 3 | eggs |
1 Heat the oíl over medíum heat ín a deep fryer or ín a wíde, deep pan on stove.
2 In a large bowl, combíne flour, salt, peppers, and papríka.
3 Break the eggs ínto a separate bowl and beat untíl blended.
4 Check the oíl by droppíng ín a pínch of the flour míxture, If the oíl bubbles rapídly around the flour, ít's ready.
5 Díp each píece of chícken ínto the egg, then coat generously wíth the flour míxture.
6 Once the chícken ís coated, ít should be placed on a rack to allow the píeces to dry, whích may take 20 to 30 mínutes. Allowíng the píeces to dry wíll províde for more even browníng of the chícken.
7 To fry, heat oíl ín a heavy skíllet over a medíum-hígh burner untíl the oíl ís very hot. Place the chícken píeces ín the hot oíl, skín síde down, one píece at a tíme. Leave enough space between píeces so that they are not crowded. Thís allows the píeces to cook and brown more evenly.
8 Contínue to cook over a medíum heat, turníng untíl all sídes are golden brown and the meat ís cooked thoroughly.
9 As the píeces fínísh cookíng, they should be removed from the pan and placed on a paper towel to allow grease to draín.
