FRIED CHICKEN COPYCAT RECIPES RECIPES

Steps:

• Stir together buttermilk and 2 tablespoons of the hot sauce in large bowl. Submerge chicken in buttermilk mixture; cover and refrigerate overnight. 
• Whisk together eggs, water, and remaining 1 tablespoon hot sauce in a medium bowl. Stir together flour, salt, cayenne pepper, black pepper, paprika, and garlic powder in a large bowl. 
• Pour oil to a depth of 2 1/2 inches in a large Dutch oven, and heat to 325°F over medium-high. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dip chicken pieces in egg mixture, and dredge in flour mixture; shaking off excess flour. Dip in egg mixture, and dredge in flour again; shaking off excess flour. 
• Carefully add chicken to hot oil, 4 pieces at a time; fry until golden brown and cooked through, 8 to 10 minutes, maintaining oil temperature of 325°F. Drain on paper towels. Repeat with remaining chicken pieces. 

Steps:

• Soak the chicken strips in buttermilk and refrigerate for at least 2 hours.
• Prepare 3 bowls. Whisk the egg with a little water in the first bowl.
• Place the breadcrumbs and seasonings in the second bowl.
• Combine the flour and baking powder in last bowl.
• Dredge the chicken in the flour first, then dip it in the eggs and finally coat in the breadcrumbs.
• Deep fry at 350 degrees F. Leave in the pan for about 10 minutes, until the skin is golden.
• Place on a paper towel to absorb extra oil.
• Serve with ketchup or barbecue sauce.