Marinade
1 cup milk
2 eggs
3 teaspoons Hot sauce (two Louisiana, one Crystal)
1 teaspoon Italian seasoning
1 teaspoon cayenne
½ teaspoon crushed rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
Coating
2 cups flour
2 teaspoons paprika
2 tablespoons Lawry’s seasoned salt
1 teaspoon black pepper
1 teaspoon cayenne
Up to 4 pound of chicken parts
2 ½ cups coconut oil or vegetable oil for frying
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Mix all of the marinade ingredients in a large bowl.
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Add chicken and marinate in the refrigerator for 3-4 hours.
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Remove and drain.
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Heat oil in large frying pan to 330-340 degrees.
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Mix all of the Coating ingredients in a paper bag; a gallon plastic bag will work.
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One or two pieces at a time put chicken pieces in the bag and shake until coated.
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Place chicken in hot oil (you may have to cook chicken in batches) and fry, covered for 10-14 minutes, depending on size of pieces. Turn chicken once during this 10-14 minutes.
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Remove cover and cook for an additional 5-7 minutes, or until the pieces are a rich appetizing brown.
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Serve with extra hot sauce if desired.
