INGREDIENTS:
1 chicken, cut into 8 pieces
3 cups buttermilk
couple dashes hot sauce (to your liking)
Canola or vegetable oil, for frying
2 cups self-rising flour
1/2 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 teaspoon Salt and freshly ground pepper
DIRECTIONS:
Place chicken in buttermilk and hot sauce. Cover and refrigerate at least 4 hours.
Heat 1 inch of oil in a large deep skillet over medium-high heat until a thermometer registers 360.
Mix the flour, paprika, cayenne pepper, garlic powder and salt and pepper in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 18 to 20 minutes (adjust the heat as needed). Drain on paper towels.
Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 18 minutes. Serve hot and ENJOY!
