Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 35 mins
Servings:
10
Yield:
10 pieces
Ingredients
Directions
Sprinkle chicken pieces with salt and pepper; place them in a deep-sided baking dish.
Whisk buttermilk, hot pepper sauce, and 1 teaspoon cayenne pepper together in a large bowl; pour over chicken, tossing to coat all sides. Cover the dish with plastic wrap; marinate in the refrigerator for about 2 hours.
Remove chicken from buttermilk mixture; shake off excess. Discard remaining buttermilk mixture.
Place flour, 1 tablespoon cayenne pepper, garlic powder, paprika, salt, and pepper in a large resealable plastic bag; shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag and shake well to coat chicken pieces with seasoned flour.
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Gently place chicken pieces into hot oil and fry until chicken is cooked through and golden brown, about 8 to10 minutes for breasts and wings, and 13 to 15 minutes for thighs and drumsticks. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain fried chicken on paper towels.
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 480 | Calories |
| 24g | Fat |
| 42g | Carbs |
| 25g | Protein |
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