• Wash the chicken thoroughly and remove the excess fat.
• Beat eggs with water.
• Mix Rod's Rub -- Sweet Mesquite, flour and black pepper in a dish large enough to dip each piece of chicken.
• Coat both sides of the chicken with the dry mixture.
• Dip seasoned chicken in egg; then coat well in flour mixture again.
• In a large, deep heavy skillet, on medium-high heat (350 degrees), add enough shortening/oil to cover the chicken.
• Place the chicken in an uncovered skillet and cook until golden brown.
• Remove each piece of chicken from the oil, drain on paper towels, and dust chicken with Rod's Rub -- Sweet Mesquite.
• Serve immediately.

Dark meat requires longer cooking time than white meat (about 13 to 14 minutes for dark meat, and 8 to 10 minutes for white meat).

This recipe serves 4

Grilling:

• Set the grill temperature between 250 and 300 degrees.
• Grill the chicken for 20 minutes per 1 lb. When done, the internal temperature* should be 180 degrees.
• Remove from the grill and dust the chicken with Rod's Rub -- Sweet Mesquite

Smoking:

• Set the smoker temperature between 200 and 220 degrees.
• Smoke the chicken until the internal temperature* reaches 180 degrees. Smoking / indirect cooking requires 1¼ hours per pound of chicken.
• Remove from the smoker and dust the chicken with Rod's Rub -- Sweet Mesquite

To take an internal temperature reading use a meat thermometer inserted in the inner muscle of a thigh not touching the bone.

This recipe serves 4