Ingredients
1 lb chicken breasts, boneless, cut into large cubes, or wings
1 cup all-purpose flour
2 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
¼ tsp garlic powder
½ tsp paprika
1 egg
1 cup milk
8 cups vegetable oil, for frying
⅓ cup hot sauce, of your choice
⅓ cup unsalted butter, at room temperature
1 tbsp distilled white vinegar
1 tsp Worcestershire sauce
¼ tsp cayenne pepper
¼ tsp garlic powder
¼ tsp paprika
½ cup blue cheese dressing, or ranch
1½ oz celery sticks
¼ tsp parsley, chopped
Preparation
Combine all ingredients in a saucepan over medium heat.
Simmer the sauce briefly or until the butter has melted and all are evenly incorporated. Then, set it aside in a warm area.
Prepare your breading station by sifting together the flour, salt, pepper, cayenne, garlic powder, and paprika in a mixing bowl.
Then, whisk the egg and milk into another bowl.
Dip each piece of chicken in the egg mixture and then coat in the flour mixture.
Refrigerate the chicken for 20 minutes to have the coating stick to the chicken.
Deep fry the chicken in batches, about 5 minutes per batch. Drain onto a basket lined with paper towels and repeat until you have fried all your chicken pieces.
Transfer the chicken into a large mixing bowl and add roughly ¼ cup of the sauce. Toss to combine.
Garnish with parsley, then serve it immediately with celery sticks and ranch or blue cheese dressing. Enjoy!
