Fry until golden brown, turning once or twice, about 12-15 minutes. With tongs or a slotted spoon, remove each piece and drain on a paper towel-lined rack or plate. The internal temperature of the chicken should be 165 degrees. Allow chicken to rest for 5 to 10 minutes before eating…
Recipe:
Batter Seasoning:
All-purpose Flour: 2 Cups
Paprika: 1 Tsp
Onion Powder: 1 Tsp
Garlic Powder: 1 Tsp
Black Pepper: 2 Tsp
Chili Powder: 2 Tsp
Sea Salt: 1 Tsp
Tony Chachere’s (no salt): 1 Tsp
Chicken Seasoning:
Sea Salt: ¼ Tsp
Black Pepper: ½ Tsp
Garlic Powder: ½ Tsp
Frank’s Hot Sauce: 1 Tsp
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