KFC and All Fried Chicken

Take BillyBee Honey BBQ seasoning and mix it liberally with both unflavored bread crumbs and flour in two seperate bowls. Fill another bowl with milk and one more bowl with egg.

Now take your wings and dip them in the milk. Then dip them in the flour. Now dip them in the egg. Finally, dip them in the breadcrumbs.

Deep Fry

ok ive tried this an i kinda worked! take like um…..whats it called the stuff to make the badder whatever u like an in stead of use in water or what ever u use to turn the badder form powder in to badder an use the hot sauce or what ever sauce u wana use an try that!!!! hope that helped have fun!!

Seriously hot…3 canned chipotles plus a couple tablespoons of the adobo sauce they came in, along with about 2 tablespoons of Habanero Tabasco sauce were pureed together and added to about 2 cups of buttermilk. We filled a dish with 2 dozen chicken drummettes and the marinade, and let them sit for about half an hour.

The wings were then taken out of the marinade, sprinkled with garlic powder, cayenne pepper and salt, then dredged in flour and deep fried in vegetable oil.

They were good. Perfectly fried, crispy on the outside, tender meat, good flavor. The thing that stumps us, though, is that they weren’t at all spicy hot. You could taste the flavor of the habanero, but the heat was not there. We are not complaining…the outcome made us happy, and they will be made again for those occasions when guests aren’t equipped with the tongues of steel we both have.

We do like the spicy, though, and are wondering why these lost that. The buttermilk seems the obvious culprit…as dairy does tone down the burn. However, we both tasted the marinade, buttermilk and all before adding the wings, and agreed that it was smokin’. Any ideas?