Buttermilk fried chicken

Name: Buttermilk fried chicken
Cuisine: American
Ingredients: 1 fryer chicken, cut up; 1 oil, for frying; 1/2 gallon buttermilk; 2 tbsp minced garlic; 2 tsp hot sauce; 1 tsp salt; 1 tsp pepper; 2 cup flour; 1 tsp salt; 1 tsp pepper; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder

Mrsrachaelr @cook_2918626

This earned me a vertebrae-crushing hug from my son.

Mrsrachaelr @cook_2918626

This earned me a vertebrae-crushing hug from my son.

Saved

Ingredients

1fryer chicken, cut up
1oil, for frying
buttermilk marinade
1/2 gallonbuttermilk
2 tbspminced garlic
2 tsphot sauce
1 tspsalt
1 tsppepper
flour dredge
2 cupflour
1 tspsalt
1 tsppepper
1 tsppaprika
1/2 tspgarlic powder
1/2 tsponion powder

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Steps

1

Place all marinade ingredients in a plastic zip top bag and squish to combine.
2

Add chicken to buttermilk mixture and place on countertop for 1 hour, turning occasionally.
3

Place about 2" oil in large shallow pan and preheat over medium high to 350°. (Oil should be hot but not screaming hot.)
4

Place all flour dredge ingredients in large paper bag. Add chicken pieces, fold top of bag over to close, and shake well. -or- mix dredge ingredients on a plate and turn chicken on plate to coat.
5

When oil is hot, place thighs in oil, skin side down. Wait 1 minute then add the breasts, skin side down. Wait 2 minutes then add the legs. Wait 2 minutes then add the wings, if there is room in the pan. Don't overcrowd the pan. Try to maintain oil temp of 350°.
6

Cook chicken until golden brown on the first side, then turn, about 9 minutes after adding the wings. Cook on the other side until golden, about 10 minutes. Check chicken for doneness... meat thermometer inserted into thickest part of meat should read 165°.
7

Remove chicken and drain on another large paper bag. Serve immediately.