Description
You'll absolutely go crazy for the amazing flavor and crispy crust on this chicken!
Ingredients
Scale
For the Marinade and frying
- 1 chicken, cut into 8 frying pieces
- 2 cups buttermilk
- 2 cups hot sauce
- 1/2 cup seasoning blend (see below)
- 2 cups canola oil
For the Breading
- 1/2 cup seasoning blend
- 4 cups self-rising flour
Chicken Seasoning Blend (makes one cup)
- 1/2 cup kosher salt
- 1/4 cup granulated garlic
- 2 TBS black pepper
- 1/2 tsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
Instructions
- In a small mixing bowl, add kosher salt, granulated garlic, black pepper, chili powder, cumin and onion powder. Blend well.
- In a large non-reactive container, add buttermilk, hot sauce, and 1/2 cup of the seasoning and stir to incorporate. Add chicken, cover and marinate for 8-12 hours, stirring occasionally.
- Mix self-rising flour with 1/2 cup seasoning blend. Place 2 cups of the seasoned flour in a bowl. Remove chicken from buttermilk, one piece at a time, shake off excess liquid, and bread in seasoned flour. Set each piece on a plate after breading.
- Heat oil in a large cast-iron skillet over medium-high heat. Using an instant-read thermometer, check and hold temp around 350 degrees.
- Add breasts to skillet and cook for 2 minutes, then add wings. Cook for 4 more minutes, then flip pieces. Continue to cook until an instant-read thermometer reads 165 degrees in each piece. Remove pieces and place on a paper towel-lined plate. Repeat for thighs and legs. Adding too many pieces of chicken at the same time will lower your oil temp resulting in greasy chicken.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: American