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Ingredients
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Ingredients
Method
Directions
- 1
Marinate the Chicken
In a large bowl, mix the buttermilk, hot sauce, and salt. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Prepare the Flour Mixture
In another bowl, combine the all-purpose flour, cayenne pepper, paprika, garlic powder, onion powder, black pepper, and additional salt. Mix well to ensure even distribution of spices.
- 3
Prepare the Potatoes
Peel and cut the potatoes into wedges or fries. Rinse them under cold water to remove excess starch, then pat dry with a paper towel. In a small bowl, mix paprika and salt, then sprinkle over the potatoes.
- 4
Heat the Oil
In a large heavy-bottomed pot or deep skillet, heat the vegetable oil over medium-high heat until it reaches 175°C (350°F). Use a thermometer to check the temperature for best results.
- 5
Coat the Chicken
Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, ensuring it is well-coated. Shake off any excess flour.
- 6
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 75°C or 165°F).
- 7
Fry the Potatoes
In a separate batch, add the seasoned potato wedges to the hot oil and fry for about 6-8 minutes or until golden and crispy. Remove with a slotted spoon and drain on paper towels.
- 8
Serve
Once the chicken and potatoes are fried, serve immediately with your favorite dipping sauce or alongside a fresh salad.