Hoosier Fried Chicken

Mix seasoned salt, black pepper, cayenne pepper, paprika, garlic powder, and onion powder in a mixing bowl to create a dry rub . Heavily coat chicken with dry rub mixture. Place in refrigerator for 2 to 3 hours.

Preheat a large pot of canola oil to 350 degrees F.

Mix eggs , buttermilk, and water in mixing bowl. Dip chicken pieces in egg wash . Put chicken pieces in a brown paper bag with seasoned flour and shake, ensuring all chicken is coated thoroughly. Set aside.

Fry until golden brown and crisp . Dark meat requires approximately 13 to 14 minutes, per side; white meat approximately 8 to10 minutes per side.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.