Description
Buttermilk- and hot sauce–marinated chicken dredged in a spicy seasoned flour and fried until golden and crisp.
Ingredients
Scale
- 2 cups buttermilk
- 1/2 cup hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 3 1/2 pounds bone-in, skin-on chicken parts
- 2 cups all-purpose flour
- 1 tablespoon ground black pepper
- 1 tablespoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- Canola, vegetable, or peanut oil for frying
Instructions
- Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl and coat the chicken pieces completely.
- Marinate at least 8 hours and up to 24 in the refrigerator.
- In a large paper or plastic (sturdy) bag, mix the flour with black pepper, cayenne, salt, and garlic powder.
- A couple pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated; shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat until a pinch of flour sizzles when dropped in the oil, about 325?F.
- Working in batches, add the chicken pieces to the hot oil and fry until golden brown all over, about 8 to 10 minutes per side.
- When done, the meat should register 165?F in the thickest part using a digital thermometer.
- Remove the chicken from the pan and place on a rack over a sheet or platter lined with paper towels to drain excess oil; serve warm.
- Prep Time: 8–24 hrs (includes marinating; ~30 mins active prep)
- Cook Time: 30–40 mins