Spicy Buttermilk-Battered Fried Chicken
Ready In: 45 mins
Serves: 4
Ingredients
- 2 cups buttermilk
- 3 teaspoons red pepper sauce
- 1 (3 -4 lb) chicken, cut into 8 pieces rinsed and patted dry
- 2 1⁄2 cups all-purpose flour
- 1 tablespoon dried oregano
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
- canola oil (for frying)
Directions
- In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for a minimum of 2 hours and up to 24.
- In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well-coated. Dip chicken in the buttermilk mixture, then coat again in the flour mixture.
- In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350°F (Use a deep-fry thermometer to measure the temperature.).
- Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over, and fry the other side for about 4 minutes. Turn again, frying for a total of about 15 minutes, or until chicken is evenly golden brown, crisp, and cooked through. (170F breast meat; 180F dark meat).
- Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.
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