Ingredients
The following ingredients have 4 Servings
- 2 cups buttermilk
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1 tsp hot sauce (tapatio or cholula)
- 1 whole chicken (cut into pieces)
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp kosher salt
- 1/2 tbsp ground black pepper
- 1 tsp cayenne
- 5-8 cups peanut oil (or enough to fill a deep stock pot or deep fryer)
Instruction
- To prepare the buttermilk marinade, whisk together the buttermilk, 1 tsp. kosher salt, 1 tsp. ground black pepper, 1/2 tsp. cayenne, and hot sauce in a bowl.
- Add the chicken pieces into a large resealable bag. Pour the buttermilk over the chicken. Squeeze out any excess air and then seal the bag.
- Place in the refrigerator for 3-6 hours.
- Pour the mixture into a large resealable plastic bag.
- After the chicken has marinated, combine the flour, baking powder, garlic powder, onion powder, remaining kosher salt, and remaining ground black pepper in a large mixing bowl and stir to combine well.
- Allow to sit at room temperature for 20 minutes.
- One marinated chicken piece at a time, dredge the chicken into the flour mixture. Coat all sides.
- Shake well to remove any excess flour mixture. Repeat with rest of chicken, setting aside when ready to fry.
- Heat the peanut oil in a deep stock pot over medium-high heat. If possible, use a candy/fry thermometer to ensure the temperature reaches 350 degrees.
- When the oil is hot, fry the chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
- Individually, chicken pieces will cook as follows: wings = 3 min., legs = 5 min., thighs = 4-6 min., and breasts = 8 min.
- Once chicken is cooked through, allow to drain and rest for 5 minutes before eating.
- You can also use a digital meat thermometer to test the chicken after cooking to ensure it reaches 160 degrees before allowing it to rest. It will continue to cook and raise to 165 degrees while it rests.
