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2 1/2 lbs boneless chicken breasts or tenderloins
2 cups Frank's Red Hot Sauce
1 1/2 cups butter
2 cups flour
1 tablespoon pepper
4 eggs

Other requirements:

9x11" baking pan
medium sized sauce pan
frying pan
1 gallon zip lock bag

Step 1. I use chicken tenderloins for this recipe because they come about the perfect size. If using boneless breasts cut into thirds. No matter what you're using, make sure the chicken is well thawed.

Step 2. Crack the eggs into a bowl and mix them to an even consistency. Soak the chicken pieces in the eggs for about ten minutes.

Step 3. Put the pepper and flour into a 1 gallon zip lock bag and mix them together, then put all the chicken into the bag. Close the bag blowing as much air into the bag as possible. Shake the bag until all the chicken is coated in the flour/pepper mixture and pour into a bowl.

Step 4. Pour about a half inch of oil into a frying pan letting it sit until it's nice and hot. I usually turn the element on med/high and it takes about 5 minutes to get up to temperature.

Step 5. With tongs, place four or five pieces of chicken into the oil at a time, browning each side. It usually takes about four minutes per piece, per side.

After each piece is finished frying, set aside on some napkins to cool and the excess oil can be absorbed.

Step 6. In a medium sized saucepan, melt the butter. When the butter is melted, pour in the Frank's Red Hot Sauce. This recipe is for a medium spice but you can change that by adjusting the amount of Hot Sauce.

Step 7. Take all the fried chicken and place in a 9x11" baking pan, arranging them side by side. Pour the butter/hot sauce mixture over the chicken and cover with foil.

Bake at 350F for about 45-60 minutes, depending on how tender you would like the chicken.

Submitted by: Matt Swick
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