- Level: Intermediate
- Total: 2 hr 45 min (includes marinating time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1088
- Total Fat
- 81 g
- Saturated Fat
- 18 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 46 g
- Cholesterol
- 244 mg
- Sodium
- 1333 mg
- Level: Intermediate
- Total: 2 hr 45 min (includes marinating time)
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1088
- Total Fat
- 81 g
- Saturated Fat
- 18 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 46 g
- Cholesterol
- 244 mg
- Sodium
- 1333 mg
Ingredients
Directions
Special equipment:
a deep-frying thermometer- Season the chicken on both sides with the salt, pepper and garlic powder. In a large bowl big enough to accommodate all of the chicken, whisk together the hot sauce, buttermilk and eggs. Add the chicken and toss to combine.
- Cover and marinate, refrigerated, at least 2 hours and up to 4.
- In a large Dutch oven, heat a couple inches of peanut oil to 350 degrees F. Preheat the oven to 450 degrees F.
- Dredge the chicken in the flour, taking care to evenly coat each piece. Transfer in batches to the hot oil, cover and let cook 5 minutes. Remove the cover and turn the chicken. Let cook, uncovered, an additional 5 minutes.
- Transfer the chicken to a baking sheet. When all of the pieces are fried, bake the chicken an additional 10 minutes. Serve immediately.
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