5-8 pieces of chicken, cut up
1 ½ cups of all-purpose flour (rice flour can be used for a gluten-free version)
2 T. prepared mustard
1 cup high-temperature oil
Salt and pepper to taste
Rinse and dry chicken. Mix the flour, Ragin’ Cajun, salt, and pepper in a large bowl. In a smaller bowl, scramble the eggs and combine them with the prepared mustard, and Ghost Pepper Kill Sauce. In a frying pan, heat high-temperature oil to medium heat. Dredge the chicken through the egg mixture, then the flour mixture. Fry on one side until golden brown, then turn. For boneless chicken, it should take 10 minutes on each side. For bone-in chicken, it may take up to 20 minutes for each side, depending on the thickness of the pieces. Remove from oil with tongs and drain on paper towels. Serve!
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