Crispy Breaded Spicy Garlic

Breading: 2 cups flour, 1/2 cup potato starch, 1/2 cup corn starch. Garlic powder, onion powder, smoke paprika, Cayenne, celery salt, salt, sugar white pepper, mustard powder, Mexican oregano.
Toss the chicken in breading, put on a wire rack in the fridge. After a few hours toss in more breading and bring to room temperature

Sauce: 1 cup franks, 3/4 cup Melinda’s ghost pepper, 1/4 Louisiana hot sauce. Garlic ginger paste, Worcestershire, honey, dash of fish sauce. Salt, garlic powder, cayenne, onion powder, msg. 1 stick of butter. Simmer on low for 1 hour. Kill heat, add butter and whisk. Once butter has melted hit with an emersion blender

Double fried at 350, then 375. Fry in batches and hold in oven on wire rack at 225 in between batches

Toss in sauce and put back in oven for 5 minutes.