Ingredients

• 3 cups buttermilk
• 1 teaspoon salt
• 1-2 jalapeño peppers, minced
• 3 cloves garlic, minced
• Juice of 1 lime
• Several tablespoons Tabasco, to taste
• 6-8 small pieces of chicken, cut up, skin on
• 1 1/2 cups all purpose flour
• 1/8 cup salt
• 1 teaspoon black pepper
• 3/4 teaspoon cayenne pepper
• 1 tablespoon baking powder

Directions

1. Combine buttermilk, salt, jalapeno peppers, garlic, lime juice, tobasco and chicken in a resealable bag or air tight container to marinate overnight or at least 4 hours.

2. Combine flour, salt, black pepper, cayenne pepper and baking powder in a bag or large mixing bowl. Dredge the chicken pieces and allow to rest for at least 20 minutes (ideally, one hour in the refrigerator), on a wire rack and baking sheet.

3. Gently heat oil to 350° F. Depending on the size of your chicken, fry for about 4-6 minutes per side, until the crust is golden brown and the internal temperature reaches 190°F (thigh meat). Drain on several layers of paper towels and allow to rest approximately 7 minutes before serving.

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