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Ingredients
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Chicken Marinade
Breading
Frying
Method
Marinating the Chicken
- 1
Prepare Marinade
In a large bowl, combine the buttermilk, hot sauce, salt, and black pepper. Whisk together until well mixed.
- 2
Marinate Chicken
Add the dark meat chicken pieces to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Breading the Chicken
- 3
Prepare Breading Mixture
In a shallow dish, mix together the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly combined.
- 4
Bread the Chicken
Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Set aside on a wire rack.
Frying the Chicken
- 5
Heat Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry Chicken
Carefully add the breaded chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for about 10-12 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 7
Drain Chicken
Once cooked, remove the chicken from the oil and place on a wire rack or paper towels to drain excess oil.