4 Chicken breasts
1 lg. bottle Frank Red Hot Sauce
1 C. Egg Beaters (you can use regular egg too, but it doesn't work as well)
3 C. flour
1. C. Milk
Vegetable OilPlace each individual chicken breast in a gallon zip loc baggie and pound chicken until it is the same thickness throughout being careful not to tear the chicken. Place in a separate ziploc baggie, continue with the rest of the chicken. Add enough franks red hot to the baggie of chicken to coat all the pieces heavily. Let it marinade overnight or at least 6 hours.
Divide the flour in 3 separate shallow dishes (pie plate work well), put the egg beaters and milk in shallow dishes too and put them in the following order on the counter: flour, milk,flour, egg beaters, flour. Salt and pepper the flour between the milk and egg.
In a large pan with high sides heat several cups, about 2 inches, of vegetable oil over med-hi heat (I actually prefer to use the burner on our BBQ grill because the flame gets big and hot and then my house doesn't smell like fried food)
Using one hand (keep one hand clean so you can turn on the sink to rinse your other hand) take the chicken from the bag and immediately dredge in the first flour pan, coating everything, then into the milk, then flour, then egg, then flour. Place on a baking sheet that has been covered with wax paper and a sprinkling of flour. Continue with all chicken.
Fry the chicken until golden brown and cooked throughout, using a meat thermometer if needed. When it is completely cooked place on a baking rack in a 200 degree oven to keep warm while the other chicken is being cooked.
Serve with mashed potatoes and a simple white gravy (we like to add about 1/3 c. Franks to our gravy.)
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