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
  1. Pure Canola Oil, as needed for frying
  2. Preparation Directions:
  3. 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.
  4. 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.
  5. 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.)
  6. 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.