Ingredients
- 2 cups buttermilk
- 1 tablespoon hot sauce
- Salt and freshly ground black pepper
- 1 whole (3 1/2 to 4 pound) chicken, cut into parts
- 4 cups canola oil
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon poultry seasoning
- 1/2 teaspoon cayenne pepper
Directions
Preheat the oven to 400 degrees F.
In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F.
Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste.
Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly. Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes. Remove from oil and drain on a paper lined sheet tray. Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes. Remove from the oven and transfer to a serving platter to serve.
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By sassyjb
on February 26, 2012
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very tasty
By riteaidrep99_53...
Camp Hill, PA
on June 14, 2011
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Hubby and I LOVED it. It was melt in your mouth yummy. I coated my chicken twice. The first coat then waiting 10 minutes until your first coat has been moistened by the chicken, then coat again. My coating never falls off doing this. I heard this tip from Sunny Anderson " Cooking for real" and it hasn't failed me yet. I also soaked the chicken over night in the butter milk mixture, which made chicken parts melt in your mouth tender. Defiantly a keeper. Thanks Sandra for your money saving tips :0
By missie1208
Meridian, ID
on June 13, 2011
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My coating came off while frying, and the chicken was still bloody when it came out of the oven after the first 12 minutes. I ended up baking the chicken over an hour to make sure the juices were clear. I am very disappointed in this recipe, which surprises me because normally Sandra's recipes are right on. Guess we'll be using this batch of chicken for salads.
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