– 3bonelessskinless chicken breast, cut into 3 inch piece – 1bottle of oilfor deep frying – 1cupwhite all-purpose flour – 1/2teaspoonsalt – 1/4teaspoonground black pepper – 1/2teaspooncayenne pepper – 1/2teaspoonpaprika – 1/4teaspoongarlic powder – 1/4teaspoononion powder – 1eggbeaten – 1cupwhole milk Sauce: – 1/4cuphot pepper sauce – 1tablespoonbutter
Heat oil to 375 degrees F / 190 degrees C in a deep-fryer or large saucepan. Measure temperature with a kitchen thermomete
Set aside flour, salt, black pepper, cayenne pepper, paprika, and garlic powder in a small bowl.
In another small bowl, whisk egg and milk. Set aside. Cover a baking sheet with foil or parchment. Set aside.
Roll each chicken piece in seasoned flour after dipping it in egg. Use the prepared baking sheet.
Coat each chicken piece twice. Put breaded chicken in fridge for 20–30 minutes.
To avoid crowding the saucepan, cook chicken in batches for 5–6 minutes until golden brown.
Combine hot sauce and butter in a small bowl and microwave on high for 20-30 seconds to melt.
Coat cooked chicken with sauce.Use favorite dipping sauce.