The oven should be preheated at 350 degrees.

Wash the bird completely, being sure to thoroughly clean the cavity. Clean off.

In a large pan, heat the oil over medium heat.

Salt and pepper the squab before cooking it.

Turn the squab to sear on both sides after placing it breast-side down in the oil.

Place the squab in a roasting pan with the breast side facing up and cook for 10 to 12 minutes. During the second half, bast the bird.

Before serving, give the squab five minutes to rest.

Then, after covering the chicken with the dry pancake mix, dip it in the spicy sauce and water batter.

The oil is hot enough for the chicken to be dipped into while cooking in order to be fried.

Chicken bits should be added to the oil one at a time and cooked until they have a lovely golden brown coating.

After taking them out of the oil, pour the extra oil onto paper towels.

Serve with salt and pepper and your preferred sauce or dip.