oil for frying
3 skinless, boneless chicken breasts, cut into strips or medallions
1 cup all-purpose flour
2 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp paprika
1 cup milk
1/4 cup hot pepper sauce
2 TBS butter
1. Heat oil in deep-fryer or large saucepan to 375 F (or 190 C).
2. Combine flour, salt, black pepper, cayenne pepper, garlic powder and paprika in a large bowl. Whisk together the egg and milk in a small bowl. Dip each piece of chicken in the egg mixture, and then roll in the flour blend. Repeat so that each piece of chicken is double coated. Refrigerate breaded chicken for 20 minutes.
3. Fry chicken in the hot oil in batches. Cook until the exterior is nicely browned and the juices run clear, 5-6 minutes per batch.
4. Combine hot sauce and butter in a small bowl and microwave on High until melted, 20-30 seconds. Pour sauce over the cooked chicken; mix to coat.
Great served with celery and Blue Cheese or Ranch dressing.
This post is linked to: Delectable Tuesday Tempt My Tummy Tuesdays Tasty Tuesdays Tuesdays at the Table Tasty Tuesday Tuesday Night Supper Club Slightly Indulgent Tuesday Dr. Laura's Tasty Tuesday What's Cooking Wednesday What's for Dinner? Full Plate Thursday Fun with Food Friday