Wicked Chicken

4 chicken breast halves cut into bite size pieces
1 cup flour
1 1/2 tsp salt
2 tsp black pepper
1/4 real butter
1/2 cup vegetable oil

Sauce
1/2 cup (1 stick) real butter
1 cup Louisiana style hot sauce

In a frying pan heat oil and butter until bubbly. While the oil is heating combine the flour, salt and pepper in a bowl or even better a quart size zippy bag. Shake the chicken pieces to coat them in the flour and add to the hot oil. Cook 2-3 minutes until golden brown. Turn pieces and continue cooking until browned all over and cooked through. Remove from pan and set asside.

Drain the oil and butter from the pan leaving as much as of the browned flour as possible. Add the stick of butter and melt over low heat. Add the hot sauce, heat through. Stir in the chicken until completely coated in sauce.

I like to serve this with Lipton's Garlic Parmesan Risotto Rice and corn. Unfortunately the stores in my area no longer carry Lipton's Garlic Parmesan Risotto (infinite sadness) and I've had to make do with Cheddar Broccoli Rice.