°8 pieces of chicken, your choice of breast, thighs, legs, etc.
°1 c. Milk
°2 t. pickle juice
°1 tsp. Tabasco sauce
°1 beaten egg
°2 m flour
°1/2 tsp. red pepper
°1/2 tsp. garlic powder
°1/4 tsp. Onion powder
°1/4 tsp. Earth wise
°1/4 tsp. cayenne pepper
°1/4 tsp. black pepper
°1/4 tsp. salt
°1/4 tsp. marjoram
Combine milk, eggs, Tabasco juice, and pickle.
We throw the chicken with it and marinate it in the refrigerator for an hour.
Mix all remaining ingredients into another scooping bowl.
Now I used a deep fryer, but you can use an iron skillet and heat the oil to 350 degrees.
Dip the chicken in the flour, return it to the batter it was soaking in, and then return it to the flour.
Place it on a cookie sheet and continue cutting out the remaining pieces.
Leave for 5 mn before fry.
Place 2-3 chops at a time in the skillet and cook for 7-8 minutes boneless or 10-12 bones, flipping as you go. Just check the internal temperature. 160 degrees.
You can preheat the oven to 250 degrees and place the chicken on a cooling rack over a cookie sheet to keep it warm and crispy while you finish the rest.