Louisiana deep-fried

1 chicken 3 1/2 lbs
Tabasco or Crystal hot sauce
2 cloves garlic
dried thyme leaves
black pepper
peanut oil
Reserve (freeze) the wings for later use. Chop the garlic. Place the chicken pieces and garlic in a bowl (or in a zip-lock bag). Submerge them in Tabasco sauce. Stir. Cover the bowl and marinate in the refrigerator for at least an hour.

Prepare a deep fat fryer. Bring the oil to 325-335 degrees F.

In a large bowl, combine flour, dried thyme, salt and pepper. I do not use exact quantities. About 1 cup of flour, 2 Tsp thyme and salt and pepper to taste.

Shake off as much excess moisture and garlic from the marinade as possible. Dredge the chicken in the seasoned flour, on all sides, then carefully place them into the deep fryer. Do not overfill the fryer, as it will contribute to longer cooking time and retard crust formation. As a rule - in 325 degree oil, the white meat requires 11-13 minutes. The dark meat, 12-14. Remove the chicken pieces from the fryer when they float. Drain on paper towels. Season with salt and thyme.