2 or more boneless chicken breasts, cut in strips
1 egg for each breast
3/4 c. Louisiana hot sauce
1 c. milk for each breast
1/4 c. vinegar
1/2 c. lemon juice
2 tbsp. Worcestershire sauce
Red pepper (hot chicken)
2 tsp. Morton Nature's seasoning

Mix together all ingredients except the eggs and milk and flour. Put chicken in mixture and let it sit for awhile. Drain chicken and dip in mixture of egg and milk. Flour and deep fry until golden brown. The chicken will not be hot unless you use the red pepper in the flour.