Ingredients:
- 8 pieces of chicken (breast, thighs, legs, or your preference)
- 1 cup milk
- 2 tablespoons pickle juice
- 1 teaspoon Tabasco sauce
- 1 egg, beaten
- 2 cups all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground sage
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon oregano
Preparation:
In a large bowl, combine milk, pickle juice, Tabasco sauce, and beaten egg. Add the chicken pieces and marinate in the refrigerator for at least 1 hour for maximum flavor.
In a separate bowl, mix flour, paprika, garlic powder, onion powder, ground sage, cayenne pepper, black pepper, salt, and oregano. This seasoned flour blend is the secret to the chicken’s kickin’ flavor.
Heat oil in a deep fryer or large skillet to 350°F (175°C). For a crispy exterior, double-coat the chicken: dredge each piece in the flour mixture, dip back into the marinade, and coat again in the flour. Let the coated chicken rest on a wire rack for 5 minutes before frying.
Fry 2-3 pieces at a time for 7-8 minutes (boneless) or 10-12 minutes (bone-in), turning occasionally. Ensure the internal temperature reaches 165°F (74°C) for food safety. Keep the fried chicken warm in a 250°F (120°C) oven on a cooling rack while finishing the rest.
Serve this juicy, spicy, and crispy fried chicken hot with your favorite sides for a mouthwatering meal!
