Clean & prep the chicken beforehand.

Season the chicken & the flour with the dry seasonings.

Tip: you can add all the dry seasonings into a small bowl. Use half of the seasoning mixture for the chicken & the other half for the flour.

Note: allow the chicken to marinate 30 minutes to 1 hour before frying or allow the chicken to marinate the night before.

Next, in a medium bowl add the eggs and hot sauce. whisk up the eggs and hot sauce until well blended.

Dip the chicken into the egg mixture. Shake off excess.

Then, coat the chicken with the seasoned flour and shake off the excess.

Set chicken aside on a cookie sheet or wire rack and allow it to rest for 10 minutes.

Repeat the egg dipping and flour steps until all the chicken pieces have been coated.

In a frying pan, add the oil and allow it to heat up to 350 degrees.

Tip: use a thermometer to check the oil temperature or sprinkle a little flour into the oil & if it starts sizzling fast it’s ready.

Add a few pieces of the chicken to the oil. Try not to overcrowd the frying pan. (Cook the chicken pieces in batches)

Allow the chicken to cook for a few minutes on one side or until golden brown, then flip the chicken over and cook the other side. (The total cooking time will vary)

Once the chicken is done, the juices will run clear. If you’re unsure that the chicken is done, use a thermometer to check.

Remove the chicken from the oil and drain on paper towels on a wire rack or pan.

Tip: when cooking in batches, if needed you can keep the cooked chicken in a 225 degree preheated oven to keep warm while the other chicken cooks.

Serve hot & enjoy!