Ingredients:
3 lbs of chicken pieces (with bones and skin)
3 cups of buttermilk
2 tablespoons of Louisiana hot sauce
2 cups of all-purpose flour
2 teaspoons of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cayenne pepper (adjust to spicy preference)
1 teaspoon of white pepper
1 teaspoon of black pepper
1 teaspoon of kosher salt
Oil for frying (canola or peanut oil recommended)
Instructions:
Marinate the chicken: In a large bowl, mix the buttermilk and Louisiana hot sauce. Add the chicken pieces, ensuring they are fully submerged. Refrigerate for at least 4 hours, or overnight for best results.
Prepare for frying: Allow the chicken to reach room temperature for 20 minutes. Heat oil in a deep fryer or large pot to 350°F.
Season the flour: Combine flour with smoked paprika, garlic powder, onion powder, cayenne, white pepper, black pepper, and salt.
Coat the chicken: Dredge each piece in the seasoned flour from the buttermilk bath, shaking off excess.
Fry the chicken: Fry in batches until golden brown and cooked through, about 12-15 minutes. The internal temperature should reach 165°F.
Drain and rest: Place fried chicken on a wire rack to drain. Rest for 10 minutes before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes (plus marinating)
Kcal: 510 kcal | Servings: 4