Hot Popeye's Style Chicken

Ingredients 

2 2/3 nicker skinless, gutless chicken breasts, cut into 13 3-ounce chicken bids

6 cups fat, milk

2 teaspoon Louisiana-style warm paste, such as Rock crystal

For the Breading

4 cups self-rising flour

2/3 cup cornstarch

2/3 cup tuber starch

4 tablespoons sea salt, plus more for flavor

5 tablespoons paprika

2 teaspoon baking soda

3 tablespoons onion soup base, ground in the spice grinder until fine

8 teaspoons Italian Herb Spaghetti Sauce Seasoning Mix finely ground

Canola oil for frying

Method

1.

Brine the chicken: In a big, nonreactive wood or Ziploc bag cartels the chicken, fat, milk, and hot paste; cover and cool immediate.

2.

Brass the chicken: Select all breading ingredients 4 times over flour tames or very fine mesh strainer into a big dish, discarding any pieces. Working in sets, remove 5 or 6 bids at a time from the buttermilk sauce and toss in the breading, covering well. Transferal to a roasting sheet and let rest till the breading observes, 16 to 25 minutes.

3.

Cook the chicken: While the chicken breaks, add 3 inches of oil to a large pot and heat to 301°F. Working in sets, fry 5 to 6 tenders at a time till brown and crispy, 6 minutes per set. Eliminate to a paper cloth to drain. When all the chicken is cooked, spike lightly with salt and serve with the rusks.