1 (3 lb.) package cut up broiler-fryer chicken (8 pieces)
3 large eggs
1/4 cup cayenne pepper sauce
2 cups plain crispy panko bread crumbs
Crisco® Pure Vegetable Oil, or your favorite variety of Crisco Oil for frying
COMBINE flour, seasoned salt, pepper and cayenne pepper in large resealable plastic bag. Seal bag and shake to blend evenly.
WHISK eggs and cayenne pepper sauce in shallow bowl until blended. Rinse chicken pieces; pat dry with paper towels. Add chicken pieces to flour mixture, one or two pieces at a time, shaking bag to coat completely. After all 8 chicken pieces are coated, add bread crumbs to remaining flour mixture in bag. Seal bag and shake to blend ingredients. Place crumb mixture in shallow dish.
DIP chicken pieces in egg mixture, then into bread crumb mixture to coat. Let stand on wire rack 10 minutes to set coating.
HEAT oven to 375°F. Heat 1/2-inch deep oil to 350°F in large skillet over medium heat. Add 2 chicken breast halves and cook, uncovered, over medium heat 4 minutes. Turn chicken and cook an additional 4 minutes or until golden brown. Place chicken breasts on rack in baking pan. Bake 18 to 20 minutes or until internal temperature reads 170°F. Meanwhile, add remaining chicken pieces to hot oil. Cook 6 minutes. Turn and cook an additional 6 minutes. Continue cooking and turning chicken about 3 minutes, until deep golden brown. Remove individual pieces when internal temperature reaches 180°F. Drain on wire rack.