8 pieces of chicken, your choice of breast, thighs, legs, and other parts
1 quart of milk
2 tablespoons pickle juice
Tabasco sauce, 1 tsp
1 beaten egg
a cup of flour
paprika, 1/2 teaspoon
a half teaspoon of garlic powder
a quarter teaspoon of onion powder
1 tsp. sage powder
cayenne pepper, 1/4 teaspoon
a quarter teaspoon of black pepper
a quarter teaspoon of salt
oregano, 1/4 teaspoon
Combine the milk, egg, Tabasco, and pickle juice in a mixing bowl.
Combine the chicken and marinate for 1 hour in the refrigerator.
In a separate bowl, combine the remaining ingredients for dredging.
I used a deep fryer, but you could also use an iron skillet and heat the oil to 350°F.
Dredge the chicken in flour, then back into the marinating mixture, then back into the flour.
Place the remaining pieces on a cookie sheet and repeat with the remaining pieces.
Allow for a 5-minute rest before frying.
Cook 2-3 pieces at a time in the fryer for 7-8 minutes boneless or 10-12 minutes bone in, turning halfway through. Make sure the interior temperature is at least 160 degrees.
Preheat the oven to 250 degrees and keep the chicken nice and crisp on a cooling rack over a cookie sheet while you make the rest.