Spicy fried chicken

By curtiswren

This recipe is from John McLemore's dadgum that's good, too cookbook

Ingredients

• 2 1/2 to 3 pounds assorted chicken pieces.
• 3/4 teaspoon kosher salt.
• 1 teaspoon freshly ground black pepper.
• Two eggs.
• 2 cups buttermilk.
• 3 tablespoons hot sauce.
• 1 gallon cooking oil.
• One and a half cups all-purpose flour.
• 1 tablespoon crushed red pepper flakes.
• 1 teaspoon baking powder.
• 1 teaspoon garlic powder.
• 1 teaspoon paprika.
• 1 teaspoon dried thyme.

Preparation

Step 1

1.. Sprinkle chicken with salt and pepper. In large bowl, whisk together eggs, buttermilk and hot sauce and pour over chicken, turning to coat. Place in refrigerator for 30 to 60 minutes. Remove from refrigerator and let stand at room temperature for 10 minutes before boarding.

2. So deep fryer halfway with oil and heat to 350°F.

3. In a large shallow dish, combine flour, red pepper flakes, baking powder, garlic powder, paprika and thyme. Remove chicken from buttermilk mixture. Dredge in flour mixture.

4. Fry chicken, turning as needed, until golden brown. Wings and drumsticks fry for 12 to 14 minutes, thighs for 14 to 16 minutes, breasts for 16 to 20 minutes. Use a metal slotted spoon to transfer to paper towels to drain. If you would like to spice it up even more, double the hot sauce and red pepper.