Orange-Pepper Fried Chicken

• 2 -2 12 lbs chicken pieces
• 4 teaspoons grated orange rind (2 oranges)
• 23 cup fresh squeezed orange juice
• 12 teaspoon salt
• 12 teaspoon dry mustard
• 18 teaspoon pepper
• 14 teaspoon Tabasco sauce or 14 teaspoon hot sauce
• 34 cup flour
• 2 teaspoons paprika
• 1 12 teaspoons salt
• 18 teaspoon pepper

1. Place chicken in shallow dish or ziploc baggie.
2. Combine half of the orange rind (2 tsp.)
3. with next 5 ingredients.
4. Pour over chicken and marinate 1-3 hours.
5. In doubled brown paper lunch sack, combine rest of ingredients including the other 2 teaspoons orange rind.
6. Drain chicken.
7. Shake one piece of chicken at a time in sack of flour mixture til very well coated.
8. If flour leftover, reshake any that need it.
9. In cast iron skillet or heavy skillet, brown chicken in hot, 1/2" deep oil, turning ocaisionally to brown evenly.
10. When chicken is lightly browned, about 15-20 minutes, add 1 Tbl.
11. water and cover skillet tightly with good lid.
12. Cook slowly til thickest pieces are tender, about 20-30 minutes, turning ocaisionally for even browning again.
13. Uncover, and cook for about 5 minutes longer to re-crisp.

chicken, orange rind, fresh squeezed orange juice, salt, mustard, pepper, tabasco sauce, flour, paprika, salt, pepper

Taken from www.food.com/recipe/orange-pepper-fried-chicken-128610 (may not work)