Southern Spicy Fried Chicken

Recipe View Season the chicken pieces generously with salt and pepper. Place them in a deep dish or container. (5 minutes)

Recipe View In a large bowl, whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper. Pour this mixture over the chicken, ensuring each piece is thoroughly coated. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight for maximum flavor. (5 minutes)

Recipe View Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Discard the remaining marinade. (2 minutes)

Recipe View In a large resealable plastic bag, combine the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, salt, and pepper. Seal the bag and shake well to ensure the spices are evenly distributed. Add 2-3 pieces of chicken at a time to the bag, seal, and shake vigorously until each piece is fully coated in the seasoned flour. (10 minutes)

Recipe View Heat the vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure accurate temperature control. (15 minutes)

Recipe View Carefully lower the chicken pieces into the hot oil, being careful not to overcrowd the fryer. Fry for approximately 8-10 minutes for breasts and wings, and 13-15 minutes for thighs and drumsticks, until the chicken is golden brown and cooked through. The internal temperature should reach at least 165°F (74°C). (15 minutes)

Recipe View Remove the fried chicken from the oil and place it on a wire rack lined with paper towels to drain any excess oil. (5 minutes)