Ingredients 1 (2 1/2-pounds) fryer chicken, cut into 10 pieces Salt and freshly ground black pepper 1 quart buttermilk 2 tablespoons hot sauce 1 teaspoon cayenne pepper Peanut oil, for frying 3 cups all-purpose flour 1 tablespoon cayenne 2 teaspoons garlic powder 1 teaspoon paprika Directions Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours. Preheat a deep-fryer to 350 degrees F. Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge. Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
Posted on: Fri, 23 Aug 2013 10:45:20 +0000
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