Instructions:
Marinate: In a large bowl, combine buttermilk and hot sauce (if using). Add the chicken pieces, ensuring each piece is fully submerged in the buttermilk. Cover with plastic wrap and let marinate in the refrigerator for at least 4 hours, but ideally overnight. This will help tenderize the meat and infuse it with flavor.
Prepare the Dredging Mixture: In a large, shallow dish, mix together flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
Dredge: Remove chicken from the buttermilk mixture, allowing excess to drip off. Roll each piece in the flour mixture, pressing firmly to ensure the flour adheres. Shake off any excess flour. For extra crunch, you can double dredge: dip the floured chicken back into the buttermilk, then into the flour again.
Heat the Oil: In a large, heavy-bottomed skillet or Dutch oven, heat about 1-1.5 inches of vegetable oil over medium heat to 350°F (175°C). You can test the oil’s readiness by dropping a little flour into it. If it sizzles without burning immediately, it’s ready.
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