1 cup milk
1/4 cup pickle juice
2 spoons hot sauce
1 large egg
mix

chicken (best salted from the night before)
wrap for 2-4 hours

2 cups flower
2 teaspoons salt

take chicken out and get juices off
now coat with flower, back into juice, then back to flour
let dry

sauce:
1/4 cup butter
1/4 cup lard
2 spoons cayenne
1 spoon brown surgar
1 teasoon paprika
pinch of garlic powder, salt, black pepper
high heat to mix together, after just keep warm aside

cast iron skillet with vegetable oil from 160 - 175 C
6-7 minutes per side, then 2 minutes per side

serve on cheap white bread, pickles, and let the sauce ride