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Ingredients
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Marinade
Breading
Frying
Method
Marinade Preparation
- 1
Marinate the Chicken
In a large bowl, combine buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper. Whisk until well mixed. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Breading Preparation
- 2
Prepare the Breading
In a separate bowl, mix together all-purpose flour, cornstarch, paprika, garlic powder, salt, black pepper, and cayenne pepper. Stir until well combined.
Frying
- 3
Heat the Oil
In a deep frying pan or large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can check the temperature using a thermometer or by dropping a small amount of the breading into the oil; it should sizzle immediately.
- 4
Coat the Chicken
Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, ensuring they are well coated. Shake off any excess flour.
- 5
Fry the Chicken
Carefully add a few chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 6
Drain and Serve
Once cooked, remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.
