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Ingredients
  • 1 ⅓ C flour
  • 2 T cayene pepper
  • 2 T black pepper, coarse ground
  • ⅓ C (plus a little) Chili powder
  • 2 ½ tsp onion powder
  • 1 ½ tsp salt, sea prefered for its fine grain
  • note: each of these measurements is approximate - I tend to cook by eye, but this time tried to measure while eyeing the amount
  • 1 large bottle of Frank’s Hot Sauce
  • 1 stick of butter
Note: Ingredients may have been altered from the original.
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