Spicy Buttermilk Fried Chicken

By cindygwest

Ingredients

• 1 quart buttermilk
• 1 tablespoon hot sauce
• 2 teaspoons Lawry's Seasoned Salt , divided
• 1 (4 -5 lb) chicken , cut into 8 pieces
• 2 cups all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon ground red pepper
• 1 teaspoon onion powder
• peanut oil (for frying)

Preparation

Step 1

1
In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
2
In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
3
In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
4
Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
5
Enjoy!