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Ingredients
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Chicken Marinade
Dredging Mixture
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, mix together the buttermilk, hot sauce, salt, and black pepper.
- 2
Marinate the Chicken
Add the chicken pieces to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preparing the Dredging Mixture
- 3
Mix the Dredging Ingredients
In a separate bowl, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
Frying the Chicken
- 4
- 5
Dredge the Chicken
Remove the chicken pieces from the marinade, allowing excess liquid to drip off. Coat each piece in the dredging mixture, pressing lightly to ensure a good coating.
- 6
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, working in batches if necessary. Fry for about 12-15 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- 7
Drain and Rest
Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let rest for 5 minutes before serving.
