Directions
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In a large bowl, combine the buttermilk and Louisiana hot sauce. Ensure the mixture is well-blended. Add the chicken pieces, making sure they are fully submerged. Cover the bowl and let it marinate for at least 4 hours, though overnight is preferred for tremendous flavor depth.
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When ready to fry, preheat the oil in a deep fryer or large pot to 350°F (175°C). It’s crucial to get the oil sizzling hot to achieve the perfect crispy skin.
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In another bowl, mix together the flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. This blend will give your coating a tremendous flavor profile that enhances the chicken beautifully.
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After marinating, remove the chicken from the buttermilk mixture, letting the excess drip off. Coat each piece thoroughly in the flour mixture, pressing gently to ensure the coating adheres well.
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Carefully place the chicken in the hot oil. Fry in batches to avoid overcrowding, which can cool the oil and lead to soggy skin. Cook the chicken for 12-15 minutes, or until it’s a brilliant golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
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Once done, remove the chicken from the oil and drain on paper towels. This step is crucial for crispy perfection. Serve hot, and watch as everyone digs into your tremendous fried chicken masterpiece.
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