*Ingredients :
°8 pieces of chicken, your choice of breast, thighs, thighs, etc.
°1 tsp milk
°2 T. pickle juice
°1 C. Tabasco-sauce
°1 egg, beaten
°2 tbsp. of flour
°1/2 tsp. paprika
°1/2 tsp. garlic powder
°1/4 tsp. onion powder
°1/4 tsp. ground sage
°1/4 tsp. Cayenne pepper
°1/4 tsp. black pepper
°1/4 tsp. salt
°1/4 tsp. Oregano
*Directions:
Combine milk, egg, Tabasco and pickle juice.
Throw in the chicken and marinate for 1 hour in the refrigerator.
Combine all remaining ingredients in another bowl for dredging.
Now I use a deep fryer, but you can utilize an iron skillet and heat oil to 350 degrees.
Dip the chicken in the flour, return it to the mixture it was marinating in, then return it to the flour.
Place on a cookie sheet and continue with the remaining pieces.
Let stand 5 minutes before frying.
Place 2-3 pieces at a time in the fryer and cook 7-8 minutes boneless or 10-12 bones, turning as you go. Just make sure the internal temperature. is 160 degrees.
You can heat the oven to 250 degrees and place the chicken on a cooling rack above a cookie sheet to keep it warm and crispy while you finish the rest.
Enjoy !
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