Directions

1. Place the entire packet of dry mix in a wide, shallow bowl.

2. Whisk together the buttermilk, egg, and hot sauce (if using) in a separate shallow bowl.

3. Working in batches, use one hand to dredge the chicken breasts in the dry seasoning, then use the other hand to dip them into the egg mixture, allowing excess to drain. Give the chicken a second roll in the dry mix to coat.

4. Allow the coated chicken to rest 5 minutes (to hydrate coating) while the oil heats up.

5. Fry the chicken in 350F vegetable oil, until the crust is golden brown and the internal temperature is 165F.