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Making CRISPY Fried Chicken today
And some boneless chicken strips as well

My hubby’s favorite kind.
I usually make Country Fried, where you don’t completely submerge the chicken.. takes longer but that’s my favorite

This is good too
Use 1 egg a little water, about 1/3 cup, and mix with hot sauce, I usually use Louisiana but today I’m using Franks Red Hot Buffalo Wing Sauce to get rid of it

Dredge in Seasoned Self Rising Flour
Garlic power, black pepper salt, parsley flakes, Old Bay Seasoning

DO NOT
overcrowd your chicken!!
If your feeding a lot, do in batches just regulate your heat of oil

Try not to mess too much with it or you’ll pull off all coating

Taken out let sit
Do a test on on one from each batch by poking with knife

 

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