Cooking Time: 15 Makes: 6
Calories: 452 Carbs: 18.6
Fat: 8.7 Protein: 70.3
8 pieces of chicken, your choice of breast, thighs, legs, etc.
1 C milk
2 Tbsp pickle juice
1 tsp Tabasco sauce
1 egg, beaten
2 C 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
Combine milk, egg, Tabasco and pickle juice.
Add chicken and marinate for 1 hour in the fridge.
Combine all remaining ingredients in another bowl for dredging.
Dredge chicken in flour mixture, then the marinade, and then back into the flour.
Place on a cookie sheet and continue with the remaining pieces.
Let sit for 5 minutes before frying.
Place 2-3 pieces at the time in the fryer and cook for 7-8 minutes for boneless, or 10-12 for bone in, turning as you go.
If you do not have a deep frier, use a large pot with 2-4 inches of oil. Heat oil to 375 F degrees.
Heat oven to 250 F degrees and place chicken in, to stay warm and crisp, while finishing the rest.