Fried Chicky

I have been working on this recipe for some time.

Dredging flour:

6 c flour

2 T kosher salt

2 T garlic powder

1 T onion powder

4 T paprika

2 T thyme

4 T oregano

1 1/2 T black pepper

1 T cayenne pepper

4 T baking powder

For chicken

10 Bone in chicken breasts or 2 whole cut up chickens

1 12oz bottle Franks Red Hot

1/2 gallon buttermilk or enough to cover chicken

Put chicken, red hot, and buttermilk in bowl, refrigerate 4 hours to overnight. Please use bone in chicky much better flavor, use skin when possible. For boneless skinless breasts pound them out and pan fry them, like chicken fried steak.

Before frying put dredging flour mixture in a shallow bowl, you will probably have to batch this. I mix the flour in a gallon zip bag and add as needed. Drizzle some of the buttermilk red hot mixture from the chicken into the flour to create a crumb like mixture. Dredge the chicken pieces into the flour pushing the crumb mixture onto the chicken. This will give you a heavier crunchy coating.

Place on a wire rack. Get half of your chicken ready to go. You want it to actually sit and dry for 10 min or so the crunch will adhere to the chicky better.

Now fry in 360 degree oil. peanut, or canola/veg blend, good high heat oils, in a deep chicken fryer or pot. DO NOT OVER FILL YOUR POT WITH OIL. DANGER! DANGER! When the chicken is in the pan the oil should come about 1/2 way up the chicken. Turn once. Cook till done. Nice even brown. Time varies dramatically based on the size of your chicken pieces.

Put a wire rack on a baking sheet and place in the oven at 250 degrees. Placing the chicken in the oven will help you serve it all at once. Use a higher temp if you have big chicken. When I cook chicken breasts, they tend to be enhanced to the size of whole chickens, I finish them in the oven at 350 degrees.

That's all Folks! Serve with potato salad, and homemade pie.