SPICY BUTTERMILK FRIED CHICKEN
One 3-pound frying chicken, cut into 8 pieces
2 cups buttermilk
2 tablespoons hot sauce
3 cups all purpose flour
2 teaspoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons freshly cracked black pepper
2 tablespoons mixed fresh herbs (optional)
1 quart canola oil for frying
Mix the buttermilk with the hot sauce in a large bowl and marinate the chicken
pieces overnight in the refrigerator. Combine the flour, seasonings and herbs
in
a large, self-sealing plastic bag. Add the chicken pieces, a few at a time, to
the bag and shake them in the seasoned flour. Set the coated pieces aside. Heat
the oil in a large skillet to 350 degrees. Fry the chicken uncovered in the
oil,
cooking only as many pieces at one time as will fit in without crowding. Cook,
turning once, until chicken is done, 20-30 minutes.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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