If you're like me, you love to cook and just don't get the chance to do it very often.  In normal times, my weeks are so busy, I rarely get the chance to get in the kitchen and cook up a mess of something.  LOL!  But, with all of this extra time at home due to COVID-19 #HealthyAtHome guidelines , Kevin and I have been cooking a bunch.  Monday night, I fried up our favorite fried chicken recipe.

Now, full credit for the inspiration for this recipe goes to Paula Deen.  I basically adapted her world famous recipe for southern fried chicken.

I used Paula's recipe as the basis for the way I make my fried chicken, though I took a few creative liberties of my own and made some necessary adaptations. For instance, I would NEVER use a cup of salt in anything.  I would immediately burst into hypertensive flames.  And I prefer my chicken boneless and skinless, so I adapted that part of her creation accordingly.

So, here goes. . . .


1 pound boneless, skinless chicken strips (I buy mine at Hillview Farms Meats)

3 eggs


1 cup of Frank's Red Hot Sauce (I'll use even more if I'm feeling frisky)




garlic powder

vegetable oil


First, season your chicken strips (on both sides) with salt, pepper and some garlic powder. Set aside.

Then, get a big bowl and beat the three eggs.  Then, whisk in at least a cup of Frank's Hot Sauce.  You can use as much as you want really.  If you like mild foods, just use a 1/2 cup or so.  If you want to sweat through your clothes and your tongue to feel like it got blown off the sun like a solar flare, pour in the whole darn bottle.

Now, put your seasoned chicken strips in the mixture and let them sit for about twenty minutes.  If you want, you can even let them sit, refrigerated of course, even longer so the hot sauce really absorbs into the meat.

When you're ready to fry up that bird, get a skillet.

In that big skillet, heat up some vegetable oil (or whatever oil you prefer cooking with).  And you need it hot enough to fry stuff in it.  LOL!.

Grab another bowl and put some flour in it.  Now, here's when I wear the crap out of some more garlic powder.  I mix in a couple of additional tablespoons of garlic powder in the flour.

One at a time, remove chicken strips from the egg and Frank's Hot Sauce mixture, coat them in flour and place them in the skillet to fry.

Frying tip:  Because I want to preserve the breading as much as possible, I try to limit the number of times I turn the chicken in the skillet.  So, proceed as you wish.

You can serve this chicken with any side orders you want.  It's great with southern side dishes like mac 'n' cheese, green beans, etc.  It's also good with fries and onion rings.  Heck, last night, I cut up some leftovers and made a salad.





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