In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Chef Tim Creehan prepares fried chicken and collard greens.

Southern Fried Chicken

3 eggs
1/3 cup hot water
3 cups self rising flour
2 teaspoons ground black pepper
Kosher salt
Fresh ground black pepper
Granualted garlic
1 whole chicken cut into pieces
1/2 gallon canola oil for frying

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is slightly orange.

Pre heat the oil in a heavy pot no more than half full to 350 degrees.

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