2 tbsp. season salt
1 tbsp. Adobo seasoning
2 tbsp. black pepper
2 tbsp. paprika
4 shakes of any hot sauce (you can also substitute the hot sauce for paprika)
4 c. flour
Crisco cooking oil
1 frying pan or deep fryer
1 (8 1/2) stock pot

Cut chicken, clean and wash. Let chicken drain off excess water. Put chicken into large stock pot, add seasoning and hot sauce. Blend in seasoning with chicken by stirring until evenly distributed. Add cooking oil to frying pan (pan should be half way full with oil). Add 4 cups of flour into a paper or plastic bag, add seasoned chicken to bag. Shake bag until chicken is coated, shake off excess flour and add chicken to already heated frying pan. Remove chicken when golden dark brown.