Peanut flour gives this chicken incredible toasty flavor, while Wondra flour makes for crave-worthy crispness. It’s a Sunday supper with weeknight preparation.
Whisk together flours, black pepper, garlic powder, onion powder, cayenne pepper, and 1 teaspoon of the salt in a large bowl.
Heat oil in a large, high-sided skillet over medium-high until shimmering. Dredge chicken in flour mixture, pressing to adhere. Working in 2 batches, place chicken, smooth side down, in oil. Fry until golden brown and crispy, 8 to 10 minutes, turning once halfway through cooking. Drain on a wire rack. Season with remaining 1/2 teaspoon salt. Serve immediately with hot sauce.
What is "instant" flour? Do they mean self rising flour? Do they mean Bisquick?