Chicken Pieces Flour Salt Pepper Paprika

Sage Sugar Butter Milk Hot Sauce

Mix butter milk 1/2 teaspoon each salt & pepper and a dash or so of hot sauce in a plastic bowl or large zip lock bag. Rinse chicken and remove excess fat. Add chicken to the butter milk and marinate in the refrigerator over night. (Or at least 4 hours).

On a large plate mix flour, salt, pepper, sage, paprika and sugar (the secret ingredient). Whisk 1 egg into a cup or two of milk. Drain the chicken in a colander and start heating the oil in a large skillet. When the oil is hot dip each piece in the milk/egg mixture, dredge it in the flour to coat and drop it in the oil. Don’t crowd the chicken -it is OK to do more than one batch. Cook until golden brown and cooked through. It will take about 10 to 15 minutes per side. If your not sure it’s done do what I do. Fry one extra thigh to sacrifice. When you think it’s done cut it open. If it’s cooked through eat it. If it’s still a little pink in the middle cook until done and then eat it! When the chicken is done drain on a rack instead of paper towels for crisper chicken.