Recipe courtesy of Tyler Florence
Show: Food 911
Print
Total:
2 hr 40 min
Prep:
20 min
Inactive:
2 hr
Cook:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 (3 to 4 pound) chicken, cut up into 10 pieces
  • Kosher salt
  • 3 cups all-purpose flour
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons sweet paprika
  • 2 teaspoons cayenne
  • Freshly ground black pepper
  • 2 cups buttermilk
  • 2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
  • Peanut oil, for frying

Directions

Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.

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