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Categories:
chicken kosher salt all-purpose garlic onion powder sweet paprika cayenne freshly ground black pepper buttermilk hot chili sauce peanut oil
Viewed: 55 - Published at: 3 years agoIngredients
- 1 (3 to 4 pound) chicken, cut up into 10 pieces
- Kosher salt
- 3 cups all-purpose flour
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons sweet paprika
- 2 teaspoons cayenne
- Freshly ground black pepper
- 2 cups buttermilk
- 2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
- Peanut oil, for frying
Method
- Put the chicken pieces into a large bowl.
- Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used.
- Cover and refrigerate at least 2 hours or overnight.
- In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper.
- In another platter combine the buttermilk and hot sauce; season with salt and pepper.
- Drain the chicken and pat it dry.
- Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour.
- Set aside and let the chicken rest while you heat the oil.
- Put about 3 inches of oil into a large deep pot; it should not come up more than half way.
- Bring the oil up to 375 degrees F over medium high heat.
- Working in batches, carefully add the chicken pieces 3 or 4 at a time.
- Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes.
- Remove from the oil and place on a rack to drain; repeat with the remaining pieces.
