Another Southern Fried Chicken

 

 

1 quart (4 cups) buttermilk

2 tablespoons hot sauce

2 chickens (about 2  1/2 pounds each)  each cut into 8 pieces

Canola oil

2 cups flour

1 tablespoon each: granulated or powdered garlic, paprika, onion powder

1 1/2 teaspoons each: seasoned salt, pepper

Combine the buttermilk and hot sauce in a large bowl or divide equally in food storage bags. Add chicken pieces. Refrigerate at least  8 hours.

Heat about 3 inches of oil in a large cast iron skillet over medium high heat to about 375 degrees. (Oil will be ready when a small amount of flour sizzles when added to the oil.)

Combine flour, granulated garlic, paprika, salt and pepper  in a shallow pan; add 3 to 4 chicken pieces to the flour; dredging chicken pieces liberally, patting to remove any excess flour.

 

 Add the chicken to the hot oil. Cook, turning once, until golden brown and cooked through, about 20 minutes

 

. Remove the chicken from oil with a slotted spoon.

 

 Drain on paper towels. Keep warm while frying remaining pieces.