Paula Dean's Spicy Buttermilk Fried Chicken

Recipe by sunnysld
READY IN: 30mins


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


  • 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.
  • 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.
  • In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
  • 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.
  • Enjoy!