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1
Cut chicken into 1 inch pieces.
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2
Add about a teaspoon of salt and pepper to flavor meat.
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3
Get your dredging station ready... flour in a bowl and egg/water mix in another.
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4
Lightly salt the eggs.
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5
You want flavor throughout all the layers, not just on the outside with the sauce.
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6
Dip chicken on at a time into egg mix, then into flour.
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7
Add back into egg mix and back into flour ( flour being the final dip)
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8
Place coated pieces on a plate or baking sheet while you work on the rest.
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9
In a deep skillet, add just enough oil to cover a quarter inch of the pan.
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10
Heat to just above medium heat.
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11
Let the oil get thoroughly heated before dropping in chicken to ensure a crispy exterior.
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12
Drop chicken in one at a time.
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13
Let cook on 1 side for about 3 to 4 min until golden brown.
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14
Flip for another 2 to 3 min.
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15
Don't overcrowd the chicken, to ensure a crispy exterior
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16
Place on plate with paper towel or on a cooling rack while cooking in batches.
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17
When finished toss with about a cup of your favorite wing sauce to gently coat.
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18
You can serve more sauce on the side if desired.
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19
Also, heat up your sauce if you'd like so cold sauce doesn't cool down the temp of the chicken.
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20
I love the sweet baby rays sweet chili sauce...sweet and spicy!!!
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21
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