Buttermilk Battered Fried Chicken
2 cups buttermilk
3 teaspoons red pepper sauce
1-3/4 pounds chicken, cut into 8 pieces, rinsed and patted dry
2-1/2 cups All Purpose Flour
1 tablespoon dried oregano leaves
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon freshly ground black pepper
Pure Canola Oil, as needed for frying
In a shallow baking dish, whisk together buttermilk and red pepper sauce. Add chicken pieces. Turn to coat. Cover and refrigerate for 2 hours or up to 24 hours.
In a shallow baking dish, whisk together flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well coated. Dip chicken in buttermilk, then coat again in flour mixture.
In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350ºF. (Use a deep fryer thermometer to measure the temperature.)
Add chicken pieces in a single layer, skin side down. Fry about 4 minutes. Turn over and fry the other side for about 4 minutes. Turn again, frying a total of about 15 minutes or until chicken is evenly golden brown and crisp. Remove cooked chicken from pan. Place on a paper towel lined plate to drain.