KFC Nashville Hot Chicken

2 pounds chicken breasts, sliced thin
3 eggs, whisked
2 cups flour
1 tablespoon kosher salt
1 tablespoon black pepper
1 quart neutral oil, for frying
Hot Chili Oil:
1/4 cup canola oil
2 tablespoons unsalted butter
2 tablespoons cayenne pepper
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt

Combine the ingredients in a small pot over low heat.
If you want it not as spicy cut back on the cayenne pepper to your taste.
Continue to use low heat or the spices and sugar will burn.
Stir it until it’s warm and the sugar is dissolved.
The spices won’t all dissolve, but it’ll smell ummm… fragrant!
Once it’s warm and combined, remove it from the heat just to keep it from burning.
Cut the chicken into long strips and then dip in the flour mixture, then eggs, then again in the flour to give them a nice crust.
If you’re a buttermilk fan, you could soak the chicken in buttermilk first for an extra flavor boost.
Once the chicken is coated, let it rest for a few minutes so the crust can form on the chicken.
Before you use the oil give the mixture a good stir.
There are so many spices in the oil that they will settle on the bottom of the pan so be sure to stir them before drizzling later.
You can fry these chicken strips in any way you want.
You could use a deep fryer or just a large pot filled with oil.
I just added a few cups of oil to my large cast iron skillet and used that.
If you do that method, you have to kind of flip the chicken strips so they cook evenly but it works great.
After frying for 6-7 minutes, test a strip to make sure they are cooked through.
Then let them drain on a few paper towels.
While the chicken strips are still very hot, place them in a bowl and drizzle in the chili oil.
I would start with a small amount. You can always add more.