Ingredients:
- 1 whole chicken, cut into pieces
- 2 cups buttermilk
- 1/4 cup hot sauce
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 1 tablespoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Vegetable oil for frying
Directions:
- Place chicken pieces in a large bowl. Pour buttermilk and hot sauce over the chicken, turning to coat. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a large, resealable plastic bag, combine flour, salt, paprika, black pepper, cayenne pepper, garlic powder, and onion powder.
- Remove chicken from buttermilk mixture and shake off excess. Place chicken pieces in the bag with the flour mixture, seal, and shake to coat thoroughly.
- Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
- Fry chicken in batches, skin-side down, until golden brown and juices run clear, about 10 minutes per side. Adjust the heat as needed to maintain the temperature. Drain on paper towels.
Prep Time: 15 minutes | Cooking Time: 20 minutes per batch | Total Time: 4 hours 35 minutes (including marinating time)
Kcal: 320 kcal | Servings: 8 servings