1/2 tsp. cayenne pepper
1 tbsp. Dijon style mustard
1/3 c. liquid red pepper seasoning
1/4 c. water
1 broiler-fryer (3 lbs.), cut into 8 pieces
1 unsifted c. self-rising flour
1 tsp. salt
1 to 1 1/2 c. vegetable oil for frying

Combine cayenne pepper, mustard, red pepper seasoning, and water in medium size bowl. Place the chicken in the bowl; turn to coat well. Combine self-rising flour and salt in plastic bag. shake chicken in seasoned flour to coat; shake off excess. Heat vegetable oil in large skillet or saucepan until deep-fat frying thermometer registers 375 degrees. Fry chicken pieces, turning once, for 30 minutes or until chicken is browned and meat is no longer pink near the bone. Remove chicken to paper toweling to drain.

Note: In the original recipe, the chicken is first dipped in the liquid red-pepper seasoning mixture and then coated with flour. For a spicier version, pierce the chicken with a fork. Marinate in the red- pepper seasoning mixture for 1 hour, turning frequently.