Ingredients:
8 pieces of chicken (your choice: breast, thighs, legs, etc.)
1 cup milk
2 tablespoons pickle juice
1 teaspoon Tabasco sauce
1 egg (beaten)
2 cups flour
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground sage
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon oregano
Directions:
Combine milk, egg, Tabasco, and pickle juice. Marinate chicken in the mixture for 1 hour in the refrigerator.
In another bowl, combine all remaining dry ingredients for dredging.
Heat oil to 350 degrees (use a deep fryer or iron skillet).
Dredge chicken in flour, back into the marinade, and back into the flour.
Place on a cookie sheet and proceed with the remaining pieces. Let sit for 5 minutes before frying.
Fry 2-3 pieces at a time for 7-8 minutes (boneless) or 10-12 minutes (bone-in), turning as needed. Ensure the internal temperature is 160 degrees.
Optionally, keep the chicken warm and crispy in the oven at 250 degrees on a cooling rack over a cookie sheet while finishing the rest.
Enjoy this finger-licking goodness! 
