Hot Crunchy Chicken
|Chicken||2 Medium, cut into 8 inch pieces|
|Pecans||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Black pepper||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Corn oil||4 Cup (64 tbs)|
|Cayenne pepper||2 Teaspoon|
Wash chicken pieces well and pat dry.
In a blender or food processor fitted with steel blade - finely chop pecans.
In a bowl, combine pecans, flour, cornmeal, paprika, salt, pepper and cayenne pepper - Mix well.
In a separate bowl, mix eggs and water.
Dip chicken pieces into egg mixture, then into dry mixture to cover.
Heat corn oil in a large, deep frying pan.
Add chicken pieces and fry about 10 minutes on each side, (this may have to be done in a few batches) Add more corn oil if necessary.
Drain on Rack.