Categories: chicken, southern

Ingredients

• 1 qt buttermilk
• 1 T hot sauce
• 2 t seasoned salt, divided
• 1 (4-5 lb) chicken, cut into 8 pieces
• 2 c flour
• 1 t garlic salt
• 1 t ground red pepper
• 1 t onion powder
• Peanut oil for frying

Directions

1. In a large bowl, combie buttermilk, hot sauce, and 1 1/2 t seasoned salt. Add chicken pieces; cover and refrigerate for at least 8 hours or up to 24 hours. Drain, discarding buttermilk mixture.

2. In a shallow dish, combine flour, garlic salt, red pepper, onion powder and the remaining 1/2 t seasoned salt. Dredge chicken in flour mixture, and place on a wire rack. Let stand on wire rack for 15 minutes.

3. Fry in fryer or cast iron skillet in oil at 350F. Thickest portion of chicken should reach 165F. Drain on a clean wire rackover paper towels.

4. Serves 4 to 6

Email to a friend | Print this recipe | Back