Louisiana Honey Hot Chicken

Chicken wings coated in flour, garlic powder, pepper, paprika, eggs, and buttermilk then fried and coated in Honey Hot Wing Sauce and Louisiana Hot Sauce.

Ingredients

2 chicken wing flats

2 chicken drums

2 chicken thighs

Season Flour & Egg Mix

16 oz flour

1 Tbsp garlic powder

2 tsp black pepper

2 tsp paprika

2 each eggs, large

8 oz buttermilk

Louisiana Honey Hot Glaze

8 oz Sweet Baby Ray's Honey Hot Wing Sauce & Glaze

1 Tbsp Louisiana Hot Sauce

Directions

Combine eggs and buttermilk in a bowl and mix well.

Combine flour, garlic, pepper and paprika in a bowl and mix well.

Combine Sweet Baby Ray's Honey Hot Wing Sauce and Louisiana Hot Sauce and mix well.

Coat chicken with season flour, then buttermilk and then back in flour shaking off excess before placing in preheated fryer.

Start with larger pieces first. Cook chicken in 365 F fryer until crispy with an internal temperature of 165 F internal temperature.

Place in mixing bowl & add sauce.

Toss chicken pieces until coated well.

Garnish with freshly ground sea salt and serve with sides.

Note: Do not over cook chicken, when the temperature reaches 165F at the thickest part in the center of the chicken it is done.

To make large batch of sauce combine 8 fl-oz Hot Sauce to 1 gallon Sweet Baby Ray's Honey Hot Sauce.