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Ingredients
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Chicken Marinade and Coating
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine buttermilk and hot sauce. Add the chicken thighs and legs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Coating
In another bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- 3
Coat the Chicken
Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, ensuring an even coating. Shake off any excess flour.
- 4
Fry the Chicken
In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the coated chicken pieces to the hot oil, frying in batches if necessary. Cook for about 12-15 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- 5
Drain and Serve
Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce or side dishes.