This spicy fried chicken recipe is finger-licking good! It's a keeper and a must-try.
Ingredients
- whole chicken, cut into 10 pieces: 1 piece (3 pound)
- salt and ground black pepper: (to taste)
- quart buttermilk: 1 piece
- hot pepper sauce: 2 Tbsp
- cayenne pepper: 1 tsp
- all-purpose flour: 3 cups
- cayenne pepper: 1 Tbsp
- garlic powder: 2 tsp
- paprika: 1 tsp
- salt and ground black pepper: (to taste)
- vegetable oil for deep frying:
Metric Conversion
Stages of cooking
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Sprinkle chicken pieces with salt and pepper; place them in a deep-sided baking dish.
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Whisk buttermilk, hot pepper sauce, and 1 teaspoon cayenne pepper together in a large bowl; pour over chicken, tossing to coat all sides. Cover the dish with plastic wrap; marinate in the refrigerator for about 2 hours.
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Remove chicken from buttermilk mixture; shake off excess. Discard remaining buttermilk mixture.
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Place flour, 1 tablespoon cayenne pepper, garlic powder, paprika, salt, and pepper in a large resealable plastic bag; shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag and shake well to coat chicken pieces with seasoned flour.
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Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
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Gently place chicken pieces into hot oil and fry until chicken is cooked through and golden brown, about 8 to10 minutes for breasts and wings, and 13 to 15 minutes for thighs and drumsticks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain fried chicken on paper towels.
