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Mango salsa recipe:

1 mango- peeled, seeded, and chopped
1/4 finely chopped red bell pepper
1 green onion, chopped
2 tablespoon chopped cilantro
2 tablespoon lime juice
1 tablespoon lemon juice

Mix ingredients in a bowl and let it sit

Flour mix

-1 to 2 cups of floor determine the amount of chicken
-2 to 3 tablespoons of garlic powder
-Salt and pepper to taste

2 cups of buttermilk

Your choice of chicken cut, egg wash, then flour (season to taste), buttermilk, flour, and then put it in hot oil till cooked

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* From Chris: Here, I will have to add more specifics.

~ First, with your oil: Preferably, you should have a large, deep dish skillet or fryer to fry with. (And a splatter shield to prevent getting yourself singed by hot grease, which is not fun, at all.)

~ Whats more, a hot oil thermometer is your best friend, since you want the oil to be at least at 350 - 375 F temperature.

Speaking -only- for myself, I prefer oils that can withstand that high heat, such as a 'blended oil' like safflower mixed with canola oil; however, canola oil straight up or peanut oil is also acceptable.

You -also- do not want to throw in the chicken all at once, either. The best way is just a few pieces at a time, so they all cook evenly. To 'test' the oil, just use a drop of batter on its own in the oil, and it will 'bubble' accordingly.

And finally, a paper towel with a throwaway plate, so that it can soak up all the leftover oils. If necessary, while its still hot, you can season the chicken a bit more so that the flavor really pops; it depends on your personal taste.

As for the oil ITSELF, once you are done frying, you can just let it cool off and put it in a container to be reused (if you have only fried with that oil maybe once or twice....if its more than that, it'll have to be recycled :B)