And, of course, serve with celery sticks and blue cheese salad dressing for dipping.
Heat the oil in a deep fryer or large saucepan to 375 degrees F.
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 30 minutes.
Fry the chicken in the hot oil in batches. Cook until the exterior is golden brown and the juices run clear, about 5 to 6 minutes a batch.
Meanwhile, melt the butter in a small saucepan on low heat and stir in the hot pepper sauce.
Pour sauce over the cooked chicken, gently mix to coat, and serve.
By Deeli from Richland, WA
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