Friggin' Chicken - Extra Crispy Fried Chicken

 This is the best crispy fried chicken ever. We say it's way better than KFC! It's important to follow the recipe's measurements and directions for the technique to get that crisp outside and tender inside with breading that stays on the chicken.

------------------------------------------------------------------------------------------------------------------------

Prep Time: 30 minutes
Cook Time: 30 minutes
Serves: 4

Items Needed:

• Large pot
• Measuring utensils
• 2 medium bowls 
• Tongs (helpful for frying)
  

Ingredients:

• 2 cups buttermilk
  
• 1 egg
• 1 tablespoon hot sauce (we used Tabasco)
• 1 1/2 - 2 lbs thin sliced chicken, trimmed of fat (can buy thin sliced or do it yourself)
  
• 2 cups all-purpose flour
  
• canola oil (enough to fill half the pot)
  
• 1/4 cup cornstarch
  
• 2 teaspoons baking powder
  
• 1 teaspoon baking soda
  
• 2 teaspoons salt
  
• 2 teaspoons black pepper
• 2 teaspoons dried parsley
• 2 teaspoons ranch seasoning
  
• 1 teaspoon cayenne red pepper
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion powder
  
• 1 teaspoon buffalo or red hot seasoning
  

Directions:

1. In a large pot, fill it half way (do not fill it more than half way as it becomes a safety hazard) with canola oil and set it on medium to medium-high heat for about 10 minutes until hot. It is ready when you dip a wooden spoon in, and bubbles form around the spoon. If the bubbles are very fast, turn your heat down. If the bubbles are very slow, turn your heat up. You can also sprinkle some of the flour mixture and if it fizzles and fries, it's ready.
   
2. In one bowl, add the buttermilk, hot sauce, and egg. Whisk.
3. In the second bowl, add all the other ingredients (besides oil & chicken) and whisky thoroughly.
4. Take the chicken one by one and dip in the flour mixture and make sure to press the flour into it every where. Shake off excess. Then put it in the buttermilk mixture and coat it thoroughly on each side. Shake off excess. Put it back in the flour mixture ensuring it's evenly coated again and pressed in all over the chicken. Shake off excess.
   
5. Fry in the large pot for 3-5 minutes on each side until golden brown. Place on a paper towel to soak up extra oil or place it on a metal drying rack.
   

Note: For a Nashville Hot Chicken take, you can put 1/4 cup or more of hot sauce directly into the oil. The more, the hotter.