In a large bowl, mix milk, pickle juice, Tabasco sauce, and beaten egg.

Add chicken pieces and coat thoroughly.

Cover and refrigerate for at least 2 hours (overnight is best).

2️⃣ Prepare the seasoning flour:

In another bowl, combine all the flour and spices.

Mix well to evenly distribute the seasonings.

3️⃣ Coat the chicken:

Remove chicken from the marinade, letting excess drip off.

Dredge each piece in the seasoned flour, pressing lightly so it sticks.

For extra crispiness, double-dip: back into the marinade, then flour again.

4️⃣ Fry the chicken:

Heat oil in a deep fryer or large skillet to 350°F (175°C).

Fry chicken pieces in batches to avoid overcrowding, about 12–15 minutes per side, until golden brown and internal temperature reaches 165°F (75°C).

Remove and drain on paper towels.

5️⃣ Serve:

Serve hot with your favorite sides—coleslaw, mashed potatoes, or biscuits.

⏱ Prep Time: 15 minutes
⏱ Marinating Time: 2+ hours
⏱ Cooking Time: 25–30 minutes
🍽 Servings: 4–6

Tips & Tricks:

Pat chicken dry before coating for extra crunch.

Use a thermometer to ensure perfectly cooked, juicy chicken.

Let fried chicken rest for 5 minutes before serving for best flavor.

This homemade version will have your family thinking you brought KFC straight to your kitchen!