Ingredients Jump to Instructions ↓

  1. 10 piece(s) chicken 3 cup(s) all-purpose flour 1 tablespoon(s) garlic powder 1 tablespoon(s) onion powder 1 tablespoon(s) sweet paprika 2 teaspoon(s) cayenne pepper 2 cup(s) buttermilk 2 tablespoon(s) chile paste (such as sambal) peanut oil, for deep frying salt & ground black pepper

Instructions Jump to Ingredients ↑

  1. put the chicken in a large bowl. add cold water, by the quart, to cover the chicken by about 1 inch. Add 1 tablespoon of salt to each quart of water. Cover and refrigirate for at least 2 hours or overnight. When u are ready to cook, mix the flour, garlic and onion powders, paprika, and cayenne in a large, shallow platter until well blended; season generously with salt and pepper. Stir together the buttermilk and hot sauce in another large, deep platter or wide, shallow bowl; season with salt and pepper. Drain the chicken in a colander and pat it dry. dredge the pieces a few at a time in the flour mixture. Dip them into the buttermilk and then roll them in the seasoned flour again to make a good crust. put the chicken pieces on a piece of wax paper, or on a clean platter, whicle you heat the oil. Pour about 3 inches of oil into a large deep pot; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot and enjoy!


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