Paula Dean's Spicy Buttermilk Fried Chicken

This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  quart buttermilk
• 1  tablespoon  hot sauce
• 2  teaspoons  Lawry's Seasoned Salt, divided
• 1 (4 -5 lb)  chicken, cut into 8 pieces
• 2  cups all-purpose flour
• 1  teaspoon  garlic salt
• 1  teaspoon  ground red pepper
• 1  teaspoon onion powder
•  peanut oil (for frying)

Directions

1. In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
2. In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
3. In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
4. Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
5. Enjoy!