17 hours ago, Tropicalsenior said:That looks absolutely wonderful! Would you be willing to share your riff, please?
Had chicken breast that i filet opened, soaked in a buttermilk ( homemade--Lemon juice and milk ) with Franks red hotsauce for 3 hrs. In a bag
I cut the breast in half/ better size.
Drained a bit of marinade and add 1 egg to the marinade
I used this for the double dip method--which I leave coated and rested on sheet pan for 30 mins before frying
fried in Peanut oil/ was over powering would use a different oil next time..I guess they use soy oil
This is the recipe:
https://www.foodnetwork.com/recipes/hattie-bs-hot-chicken-3363027 we added Louisiana Hot sauce to the dip
I just mixed all the dry and added a ladle or two of the fry oil..then heated that up for the dipping chxn ..I kind like to add the fried chkn as the hot dip foamed up
Oh I also pre heat oven to 300, I have a drain rack. this helps set the ckn
Cheers let me know if u need anything else.
