As you probably know, I do not have a special fondness for peppery dishes that make your eyes tear and your breath come short. This chicken is "hot" but your palate will not get overpowered.

2 fryer chickens (about 2 1/2 pounds, each). Ask the butcher to cut each chicken into 10 pieces, (2 legs, 2 thighs, 2 wings, and 4 breast pieces.) Save the backs and necks for another use.

Pepper Seasoned Coating

2 eggs
2 tablespoons water

Roll the chicken pieces in the Pepper Seasoned Coating until they are nicely coated. Beat together the eggs with the water until blended.

Dip the coated chicken pieces in the egg mixture and sauté them in a little hot oil until they are golden brown on all sides. Place chicken pieces in a 12x16-inch roasting pan and bake for 25 to 30 minutes or until tender. Serves 8.

Pepper Seasoned Coating:
1/2 cup flour
1/2 cup grated Parmesan cheese
1 1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon paprika
1/2 teaspoon cayenne pepper
salt to taste (I used 1/2 teaspoon.)

In a plastic container with a tight-fitting lid, combine all the ingredients and shake to blend. Unused coating mix can be store in the freezer.

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