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1
First make the dressing and put it in the fridge.
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2
Heat up oil in a deep pan, cut the chicken in to small-ish bite size pieces, in a seperate bowl beat eggs and buttermilk, then in another bowl put flour.
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3
Dip chicken into egg mixture then into flour then fry.
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4
continue this til chicken is cooked, set it aside.
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5
In a deep frying pan mix hot sauce, vinegar then 1/2 cube of butter, note that the butter controls the 'hot' factor for less spicey add more butter.
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6
After butter melts add chicken a little at a time remove it immediately from the sauce so it does not get soggy, repeat this until all of the chicken is covered.
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7
Serve with buttermilk ranch, celery and carrots.
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8
I like to serve it with the remainder of the sauce in another bowl for extra tang.
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9
Enjoy!
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10
This also makes a great left over dish.
