ADVERTISEMENT
Prepare the Marinade
In a bowl, combine the milk, beaten egg, Tabasco sauce, and pickle juice.
Marinate the Chicken
Add the chicken pieces to the marinade and let sit in the fridge for 1 hour.
Prepare the Dredging Mixture
In a separate bowl, combine flour, paprika, garlic powder, onion powder, sage, cayenne pepper, black pepper, salt, and oregano.
Dredge the Chicken
Remove the chicken from the marinade.
Dredge each piece in the flour mixture.
Dip back into the marinade, then coat again in the flour.
Place coated pieces on a cookie sheet.
Let rest for 5 minutes before frying.
Fry the Chicken
Heat oil in a deep fryer or iron skillet to 350°F (175°C).
Fry 2–3 pieces at a time:
Boneless: 7–8 minutes
Bone-in: 10–12 minutes
Turn pieces as needed to ensure even cooking.
Ensure internal temperature reaches 160°F (71°C).
Keep Chicken Warm and Crisp
Preheat oven to 250°F (120°C).
Place fried chicken on a cooling rack over a cookie sheet in the oven to stay warm and crispy while finishing the rest.
ADVERTISEMENT
ADVERTISEMENT