This recipe is for a medium spice but you can change that by adjusting the amount of Hot Sauce.
Servings: 8Prep Time: 30 min Cook Time: 45-60 min
2 1/2 lbs boneless chicken breasts
2 cups Frank’s Red Hot Sauce
1 1/2 cups butter
2 cups flour
1 tablespoon pepper
Cut well thawed boneless breasts into thirds.
Mix eggs well. Soak the chicken pieces in the eggs for about ten minutes.
Put the pepper and flour into a 1 gallon zip lock bag and mix them together, then put all the chicken into the bag. Close the bag blowing as much air into the bag as possible. Shake the bag until all the chicken is coated in the flour/pepper mixture and pour into a bowl.
Pour about a half inch of oil into a frying pan letting it sit until it’s nice and hot at about med/high temp.
With tongs, place four or five pieces of chicken into the oil at a time, browning each side. It usually takes about four minutes per piece, per side.
After each piece is finished frying, set aside on some napkins to cool and the excess oil can be absorbed.
In a medium sized saucepan, melt the butter. When the butter is melted, pour in the Frank’s Red Hot Sauce.
Take all the fried chicken and place in a 9×13″ pan, arranging them side by side. Pour the butter/hot sauce mixture over the chicken and cover with foil.
Bake at 350°F for about 45-60 minutes, depending on how tender you would like the chicken.
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