^^^^^ I've done that all my life Gamblinman. Fried it like granny that is. I'm curious how dipping chicken only, no batter added, into hot sauce and then into flour made such a thick looking crispy crunchy coated piece. The lady fried chicken using peanut oil. BTW: anyone here ever use coconut oil to fry bird or french fries? That I have heard is Top Shelf frying oil.

I mix in a whole lot of spices into my flour for frying. Normally I don't dip them in milk or egg or something before tossing in the flour, but sometimes I do. Depends on what kind of coating I'm going after.

I can't tell you exactly what all goes into my fried chicken, because I don't know what I'm going to grab out of the spice cabinet between one day to the next but the base ingredients include lemon pepper, poultry seasoning, onion and garlic, paprika (sometimes), parsley, bay seasoning (sometimes), fresh ground pepper, and granulated chicken bouillon in place of salt. I've even tossed in some dry mustard or cumin or chili powder from time to time. Entirely depends on what I'm in the mood for.

As far as dipping the pieces in hot sauce before tossing in flour, I've done it before and it wasn't spicy to me at all. Came out really good. BUT the spice wuss in the house couldn't eat them so no can do. I will go for months where I'm craving hot sauce on and in everything. Depends on your sensitivity.