What you need:
- 3 eggs
- 1/3 cup water
- 1 cup hot sauce (Frank's is my go-to)
- 4 cups flour
- 2 tsp. pepper
- 2 tsp. paprika
- 3 tsp. cayenne
- 1 quart buttermilk
- Salt, pepper, and garlic powder, to taste
- 2 1/2 lbs. chicken breasts or tenderloins [I used tenderloins]
- Oil for frying
Directions:
- Place chicken in a large bowl and pour buttermilk over the top of it. Cover and refrigerate for about 2 hours.
- In a large bowl, mix eggs, water, and hot sauce.
- In a gallon freezer bag, mix flour, pepper, paprika, and cayenne.
- Drain buttermilk off the chicken and sprinkle with salt, pepper, and garlic powder.
- Put chicken in freezer bag, seal, and shake until evenly coated.
- Remove all chicken from bag and then dip each one in the egg mixture and put back into the freezer bag. Seal and shake again.
- Heat oil in a deep skillet or deep fryer to 350* (If you are using a skillet and don't have a thermometer, test the heat by sprinkling a little flour into the skillet. If it sizzles immediately, you are ready. Just be sure to monitor your heat so it doesn't get too hot.).
- Fry a couple pieces of chicken at a time for about 5 to 7 minutes for tenderloins, or until golden brown. Flip the pieces, if necessary.
Recipe from Meg's Everyday Indulgence