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Spicy Buttermilk Fried Chicken




Source of Recipe


ma
Spicy Buttermilk Fried Chicken

3 cups buttermilk
1/4 cup TABASCO 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

Combine buttermilk, 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.

Makes 4 servings.