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: 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. Cook until crispy and dark golden brown, use a thermometer inserted into the thickest part of the chicken register 165 degrees. Oil temperature will drop after chicken pieces are added to the oil. Adjust temperature during frying as necessary to maintain a steady temperature of 325 degrees. 6. Remove chicken from the oil.