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Ingredients
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Chicken Marinade
Coating
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, mix together the buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder.
- 2
Marinate Chicken
Add the chicken pieces to the buttermilk mixture, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Preparing the Coating
- 3
Prepare the Coating Mixture
In a separate large bowl, combine the all-purpose flour, cornstarch, paprika, cayenne pepper, additional salt, and black pepper. Mix well.
Frying the Chicken
- 4
Heat the Oil
In a large, deep skillet or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Coat the Chicken
Remove the chicken pieces from the marinade, allowing any excess marinade to drip off. Dredge each piece in the coating mixture, pressing firmly to ensure the flour adheres.
- 6
Fry the Chicken
Carefully place the coated chicken pieces in the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- 7
Drain and Serve
Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil. Let it rest for a few minutes before serving.