Wyoming Fried Chicken

OK, so put your chicken pieces in a bowl and dump in the milk and dashes of hot sauce. Squish around with your hands.

In a separate bowl, mix up all of the spices. Add about 2 tablespoons of the spices to the chicken. Rub them in. Put the chicken back in your fridge for awhile (however long you’ve got, the longer the better).

After awhile, heat up a heavy pan, or two. Preferably with lids. Add oil (peanut or some other frying oil).

Now, get a couple plates or pie pans out. Put flour and the remaining seasoning on one and put the beaten egg on the other. Dip chicken in flour, then egg, then back in flour to coat. Repeat until all the chicken is breaded.

Put pieces of chicken in frying pan and fry on high heat until a little crispy on both sides. Not a really long time. It just needs to be nice and crispy. Turn the heat down and put a lid on the pan (or a plate or tin foil). Cook for an additional 20 minutes (or until done), turning occasionally.

You can adjust the seasoning to your taste as I don’t usually measure. Also, you can’t really taste the heat of the hot sauce so don’t leave it out. It just adds that perfect little something to the recipe.

Serve with mashed potatoes and my “Delicious Gravy” (which can also be found in my recipes – just look in my TastyKitchen recipe box).