This is an exceptionally flavorsome fried chicken. It was part of a book of recipes compiled at a family reunion Mildred Clayton attended.
1/4 cup hot sauce
1 tablespoon yellow mustard
1 (3-pound) frying chicken, cut into pieces
1 cup flour
1 tablespoon cornmeal
1/4 cup Italian bread crumbs
Vegetable oil for frying
1. Combine hot sauce and the mustard. Coat the chicken in the mixture and allow to marinate about 10 minutes.
2. Dredge chicken pieces in the flour and then in the bread crumbs.
3. Fry over medium heat in a heavy-bottomed skillet in about 1 to 2 inches of hot oil until the chicken is golden brown on the outside and the juices run clear when pierced.
Makes about 4 servings.