Summary

Ingredients

• 4 chicken legs, divided at the joint
• 1 teaspoon pepper
• 1 ½ teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika powder, hot pink, or cayenne pepper
• Oil, for deep-frying

For the marinade:

• 3 egg (s)
• 50 ml water
• Tabasco (hot sauce)
• 2 cups flour, for the breading
• 1 tablespoon baking powder for the breading
• 0.5 teaspoon ½ salt for the breading

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Instructions

1. Mix the eggs and water in a medium-sized bowl and add the hot sauce (estimate the amount and type as desired, degree of spiciness and tolerance for yourself).
2. Mix the pepper, paprika, salt and garlic powder in a cup. Rub the chicken parts generously on both sides. Then dip in the marinade until they are completely covered.
3. Mix the flour, baking powder and salt. Remove the meat from the marinade and turn in it, shaking off any excess. You can also put the flour mixture in a freezer bag, put all the chicken parts in it, shake it and distribute the flour from the outside by hand until everything is evenly covered.
4. Fill a high pan about 2 cm with vegetable oil and heat. It has to be hot, but not smoking. You can test whether it is hot with a drop of water. Place the chicken pieces in the oil with the skin side down, not too many at once, and deep-fry for about 4-5 minutes until they are brown and crispy. Then turn and fry for another 4-5 minutes. Of course, you can also do this in a deep fryer (200 ° C, approx. 10 minutes).
5. Remove and drain on kitchen paper. Repeat until everything is fried. In the meantime, the finished chicken pieces can be kept warm in the oven.