Spicy Buttermilk Fried Chicken
Makes 4 to 6 servings
1 quart of buttermilk
1 tbsp hot sauce
1 1/2 tsp seasoned salt
1 (4 to 5 pound) whole chicken, cut into 8 pieces
2 cups all-purpose flour
1 tsp garlic salt
1 tsp ground red pepper
1 tsp onion powder
1/2 tsp seasoned salt
Peanut oil for frying
1. In a large bowl, combine buttermilk, hot sauce, and 1 1/2 tsp seasoned salt. Add chicken pieces; cover and refrigerate for at least 8 hours or up to 24 hours. Drain, discarding butter mixture.
2. In a shallow dish, combine flour, garlic salt, red pepper, onion powder, and 1/2 tsp seasoned salt. Dredge chicken in flour mixture, and place on a wire rack. Let stand on wire rack for 15 min.
3. In a large cast-iron skillet, pour oil to a depth of 3 inches; heat to 350 degrees.
4. Fry chicken pieces, in batches, for 12 to 15 minutes per side or until a thermometer inserted in thickest portion registers 165 degrees. Drain on a clean wire rack over paper towels.
For mine.......I used boneless chicken breasts. I also didn't have garlic salt so I just used some minced garlic. Not sure if that mattered or not. When I cooked my chicken in my skillet all the breading came right off. :( I was so mad and I was cussing out Paula Deen. LOL I don't know why this happened. And what seemed like forever but was only really a half hour the chicken was finally done. It tasted good and juicy. It tasted just like fried chicken but without the skin. I was disappointed b/c of the skin coming off and I don't think I'll try to make this again. I don't think it was worth doing all the steps if the skin was all just gonna come off while cooking. At least I tried. I'll stick with oven baked shake n bake. :)