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Ingredients
- 3 cups buttermilk
- 1/4 cup tabasco pepper sauce
- 3 tsp. salt divided
- 2 1/2-3 lbs. chicken
- 2 cups all purpose flour
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. pepper
- Canola oil for deep frying
Preparation
Step 1
Combine buttermilk, tabasco sauce, and 1 tsp. of the salt in a large bowl and mix well. Add the chicken and cover bowl refrigerate for 6 to 24 hours.
Combine flour, remaining 2 tsps. salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes.
Add about 1 inch of oil to a large, deep skillet. Attach a deep fry thermometer and over medium high heat, bring oil to 350 degrees.
Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet.