Spicy Fried Chicken with Hot Butter Sauce

Ingredients:

For the Chicken

• 6 Chicken Thighs, bone-in, skin-on

• 2 Eggs

• 1/2 cup Milk

• 1/4 cup Franks Hot Sauce

• 1 cup All Purpose Flour

• 1/2 tsp Cayenne Powder

• Salt & Pepper

• Oil for frying

Hot Butter Sauce

• 1/3 cup Unsalted Butter, cubed

• 1/2 cup Franks Hot Sauce

• 2 tsp Honey

Method:

1. Take the chicken thighs out of the fridge at least 20 minutes before frying. Frying fridge cold chicken will result in uneven cooking and burning.

2. In a shallow dish (I use a pie plate) whisk the eggs with a fork to break them up. Add the milk and hot sauce and mix. (You can leave out the hot sauce in this step if you want to keep it mild.)

3. In another shallow dish, add the flour, cayenne powder and season well with salt and pepper. Using a fork, add a generous amount of droplets from the egg mixture into the flour to create little nuggets of breading. This will enhance the crispy texture of the chicken, giving it that fast food appeal and taste, but only better.

4. Dredge each chicken thigh into the flour, then in the egg mixture, and back into the flour - a.k.a. double dipped fried chicken.

5. Preheat the frying oil to about 350 degrees F. Fry each chicken thigh for about 5-8 minutes on each side, depending on how big your pieces of chicken are, until they are golden brown, or when the thermometer registers 165 degrees F. Place on paper towels to absorb excess oil once they are fully cooked.

6. To make the sauce, melt the butter in a small saucepan until foamy. Add the hot sauce and mix. Do not let it come to a boil. Once it is at a gentle simmer, add the honey and stir to combine. The honey helps to reduce the sourness. Once heated throughout, transfer to a bowl.

7. Serve warm along with the hot butter sauce & enjoy.