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Spicy Buttermilk Fried Chicken




Source of Recipe


chitterlings.com


List of Ingredients




3 cups buttermilk
1/4 cup Original TABASCO® brand Pepper Sauce
3 teaspoons salt, divided
1 (2 1/2- to 3-pound) chicken, cut up into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
Canola oil for deep-frying



Recipe



Combine buttermilk, TABASCO® Pepper Sauce, and 1 teaspoon of the
salt in a large bowl or large resealable plastic bag and mix
well. Add the chicken and cover bowl or seal bag; refrigerate for
6 to 24 hours.
Combine flour, remaining 2 teaspoons salt, garlic powder, onion
powder, and pepper in a shallow dish. Remove chicken pieces from
marinade and allow excess buttermilk to drip off. Dredge chicken
pieces in flour mixture and let chicken sit for 10 minutes.
Add about 1-inch of oil to a large, deep skillet. Attach a
deep-fry thermometer and, over medium-high heat, bring oil to
350°F.
Fry chicken in batches of four, turning occasionally, until
golden brown and cooked through, about 10 minutes per side.
Transfer chicken to a wire rack set on a baking sheet.