Title: Home | Ray Mack's Kitchen and Grill
Headings: 
MESHA'S HOT WINGS RECIPE
Feb. 19, 2018
SUNDAY YOUTUBE SHOUTOUT
Feb. 19, 2018
MY FIRST VIDEO ON YOUTUBE
Feb. 19, 2018
HOW TO MAKE HOMADE LEMONADE RECIPE
THIS RECIPES ROCKS
Try them out Today...
SAVANNAH-STYLE BARBECUE RIBS: HOW TO COOK
Feb. 19, 2018
VANILLA POUND CAKE: HOW TO CAKE
Feb. 19, 2018
GRILLED LEMON PEPPER CHICKEN WINGS
Feb. 19, 2018
BUTTERMILK CHICKEN AND WAFFLES
Feb. 27, 2018
SWEET POTATO POUND CAKE
Feb. 28, 2018
The Calendar
UPCOMING EVENTS
GRILLED HAM STEAK SLICE
March 15, 2018
CLASSIC SAVORY DEVILED EGGS
March 15, 2018
BEST CAJUN SHRIMP PASTA RECIPE
March 15, 2018
What I Do
VIDEOS
Feb. 20, 2018
NORMANDY PORK CHOPS - HOW TO COOK
Feb. 20, 2018
KANSAS CITY BBQ WINGS
Feb. 20, 2018
NASHVILLE HOT FRIED CHICKEN
Mar. 1, 2018
GRILLED POTATO & ONION FOIL PACKS
CONTACT

Content: Whisk together eggs, buttermilk, hot sauce in a large bowl; set aside. 4. Heat the Lard cooking fat in a cast iron skillet until the temperature reach 350. Make sure there is enough grease in the skillet to slightly cover the chicken while frying. Dip 1 chicken in the egg and buttermilk mixture, after that dip it into the all-purpose flour. Shake off excess flour. Repeat this with the remaining chicken. 5. Fry the chicken in batches, 15 - 17 minutes for boneless chicken breast, 18 to 20 minutes if you were using bone-in chicken.