1 1/2 Qts. Buttermilk
2 tbsp. Cholula Hot Sauce
2 ea. 3-4 lb. Chickens, cut into 8 pieces
4 to 5 C A/P Flour
1 tbsp. smoked paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. sea salt
1 tbsp. black pepper
peanut oil for frying
In a large bowl, or glass, combine the buttermilk and hot sauce. Then, add the chicken. Marinate overnight or at least 4 hours.
In a large paper bag, combine the spices and flour, shake well.
Heat oil to 375 degrees in a large cast iron skillet or dutch oven, or a deep fryer. Remove chicken from the buttermilk, place in paper bag and shake to coat chicken evenly.
Fry in oil for 20 to 25 minutes, or until internal temperature is 170 degrees on a thermometer.