Sunday 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 garlic, paprika

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.