- 1 (2 1/2-pounds) fryer chicken, cut into 10 pieces
- Salt and freshly ground black pepper
- 1 quart buttermilk
- 2 tablespoons hot sauce
- 1 teaspoon cayenne pepper
- Peanut oil, for frying
- 3 cups all-purpose flour
- 1 tablespoon cayenne
- 2 teaspoons garlic powder
- 1 teaspoon paprika
Season the chicken with salt and pepper and place in a casserole dish. In a nonreactive bowl, mix buttermilk, hot sauce and cayenne. Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
Preheat a deep-fryer to 350 degrees F.
Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper. Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat. Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.