2 lbs. skinless chicken breasts or 1 to 2 1/2 lb skinless chicken cut
up.
1 tsp. salt
1/4 tsp. pepper
1 c. flour
1/2 bottle of "Crystal" hot sauce (6 oz.) size
Peanut oil for frying

Salt chicken well, put in bowl and cover with hot sauce. Cover chicken and refrigerate for 2 hours (longer if HOT chicken is desired). Turn chicken several times. Drain chicken, roll into flour, salt, pepper mixture. Heat enough peanut oil to deep fry, in heavy iron pan. Heat oil until a pinch of bread dropped into it will brown in 60 seconds. Fry chicken until done, drain well.