°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

Join in with milk, eggs, Tabasco, and pickle juice.

Mix the chicken with it and leave to marinate for 1 hour in the fridge.

Join all remaining fixings in another bowl for digging.

Currently I used a deep fryer, but you can use an iron skillet and 350 degree hot oil.

Dig the chicken into the flour, return to the combination it was marinating in, then put it back in the flour.

Put on a treat sheet and continue with the excess pieces.

Let stand 5 minutes before searing.

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 of the indoor temperature. is 160 degrees.

You can heat the grill to 250 degrees and place the chicken on a cooling rack on top of a treat sheet to stay warm and cool while packing in the rest.


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