2 cups House of CeCe’s – Hot Peppers Seasoned Flour; or
2 cup all-purpose Flour + 1 tablespoon House of CeCe’s – Hot Peppers Seasoning Salt; or
House of CeCe’s – Fried Chicken Seasoning
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil for frying, preferably vegetable
1/2 cup whole milk
Spicy Chicken: In a medium sized bowl, combine the House of CeCe’s – Original Hot Peppers Sauce and milk. In another bowl, combine the flour and House of CeCe’s – Hot Peppers Seasoning Salt; set aside. Dip the chicken into the hot pepper sauce mix, then dredge the chicken in the flour and shake any excess of flour from the chicken.
Savory Chicken: Add 2 cups of milk and one medium egg to a small bowl and whisk together. Set aside. In another bowl add the chicken and season generously with the House of CeCe’s – Fried Chicken Seasoning Blend. (Tip: Coat heavily with seasoning, this allows the chicken and flour coating to be well seasoned). Lightly coat the chicken in plain flour and set aside. Dip the seasoned floured chicken in the milk mixture (lightly), then dredge in flour. Be sure to shake any excess of flour from the chicken.
Heat the oil to 350°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. Remove the chicken from the oil and place on a paper towel lined tray.
Tip for Frying Chicken: To test the oil’s temperature, take a pinch of flour and drop it in the oil. If it sizzles, then the oil is ready. Reduce the heat to medium-low or 3 to 4 temperature on the electric stove. Cook the chicken about 30 to 40 minutes (the chicken should be floating to the topped of the oil). Then turn the heat to medium-high or 7 to 8 temperature on the electric stove. Cook about 5 to 8 minutes or until the chicken turns golden brown.