2cupsgluten free seasoned coating mix (I used Hodgson Mills brand and loved it)
2teaspoonsgarlic powder
2teaspoonssalt
3/4teaspoonblack pepper
1teaspooncayenne pepper
1teaspoonpaprika
3/4cupmilk
1large egg
4boneless, skinless chicken breasts, cut into 1/2" strips
1/3cupsriracha hot sauce
2teaspoonstabasco sauce
1teaspoonhoney
1 1/2tablespoonsbutter, melted
1tablespoonfresh parsley, chopped
Olive Oil (or other variety), for frying
Instructions
Heat oil in a large saucepan until it sizzles. You can test this by dropping a drip of water in and watching (from a distance) to see if it ferociously simmers. If it does, it's ready.
Combine coating mix, salt, black pepper, cayenne pepper, garlic powder, and paprika in a large bowl.
Whisk together the egg and milk in a wide, shallow bowl.
Dip each piece of chicken in the coating mixture, then then the egg mixture (allowing any excess egg mix to drip back into the bowl), and then again in the coating mixture. Repeat so that each piece of chicken is double coated.
In small batches (you don't want any of the chicken touching) fry chicken in the hot oil, cooking until the exterior is nicely browned, about 6 minutes a batch (3 minutes on each side).
Combine hot sauces, honey, and melted butter in a small bowl.
Place fried chicken in a large bowl, drizzle with sauce, and toss to coat. Serve at once.
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