Crispy Chicken
Makes about 8 to 10 servings
Prep: 25 minutes Cook: 32 minutes Chill: 4 hours
Ingredients:
1 (12-ounce) bottle hot sauce
1 cup whole milk
2 large eggs
3 1/2 pounds chicken
2 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon table salt
Vegetable oil
Directions:
Whisk together hot sauce, milk and eggs in a large bowl.
Add the chicken.
Cover and refrigerate 4 to 24 hours.
Remove chicken from hot sauce mixture, discarding hot sauce mixture.
Stir together flour and next 4 ingredients in a medium bowl.
Dredge chicken in flour mixture
Pour oil to a depth of 1 1/2-inches in an enamel coated cast iron Dutch oven
heat to 350⁰
Fry chicken in 4 batches 7 to 8 minutes or until chicken reaches 165⁰ F
Drain on a wire rack over paper towels.
