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Ingredients
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Chicken and Marinade
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and paprika. Add the chicken thighs and leg, ensuring they're fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Prepare for Frying
In a separate bowl, place the all-purpose flour. Remove the chicken from the marinade, shaking off excess liquid. Dredge each piece in the flour, coating thoroughly.
- 3
Heat the Oil
In a large skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil. Fry for about 10-12 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
- 5
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot.