For fried chicken, organize 4 eggs, 1/3 cup water, 2 1/2 pounds chicken, 2 cups self-rising flour and oil for the actual frying. Heat oil in pan until it reaches 350 degrees Fahrenheit. Dark meat takes about 13 to 14 minutes to cook, while white usually takes eight to 10.
For best flavor, first prepare a seasoning mix or dredge for the chicken. An extremely simple recipe calls for 1 cup salt, 1/4 cup black pepper and 1/4 cup garlic powder mixed together. If stored in an airtight container, this keeps for roughly six months. Next, cut the chicken into pieces, trying to keep the pieces in similar size if possible to ensure even and consistent cooking. Be exceptionally careful not to cross-contaminate utensils or surfaces through exposure to raw protein.
In one bowl, beat eggs and water together until integrated. If heat is desired, also beat in 1 cup hot sauce. In another bowl, place the flour and pepper. Season each piece of chicken generously with the prepared seasoning mix, coat in egg wash, and then coat with flour mixture. Drop the chicken in the hot oil, making sure to avoid splashing. Additionally, never fill the cooking vessel more than half-way with oil, as this can be extremely dangerous.
If in doubt of doneness, test the chicken with a meat thermometer for the safe internal temperature of 165 degrees Fahrenheit. Finished meat should also appear appealingly brown and crispy on the outside.