Shannons fried chicken

This is good fried chicken but you need to have some patience. This is one of the times you need to learn about the medium LOW function on your stove!

6- Pieces of chicken, bone and skin on
3/4 cup- Flour
2-3 cups- Vegetable oil
3 cups- Buttermilk
1/4 cup + 3 Tbsp- Tapatio (no it won't be that hot I swear!)
1- Egg
1.5 Tbsp- Salt
1.5 Tbsp- Pepper
1 Tsp- Cayenne pepper
1 Tbsp- Garlic powder
1 Tbsp- Ranch seasoning powder (I got a super good one from a craft fair but that Hidden Valley will do)
1 Tsp- Grill seasoning

In a bag or bowl pour 2 cups buttermilk and tapatio. Season chicken with some salt and pepper and toss in bag. Marinate at least 20 minutes over night is ever better. Pour oil into large pan and preheat to medium low. You want the pan to be at least half way full so you may need to add more or less oil depending on pan size. On a plate put all dry ingredients and mix together. STICK YOUR FINGER IN YOUR FLOUR MIXTURE AND TASTE! You want to be able to taste your seasoning right away. If you can't taste it add a little more of whatever your missing and mix it. Pour remaining cup of butter milk, egg and tapatio onto another plate and beat together till egg is mixed in. Pull chicken from marinade and roll in flour, then roll in new buttermilk mix and back into the flour. Place chicken into oil and let fry for about 10 minutes. You want the oil to slightly sizzle and make a frying sound but not be bubbling and popping that means the heat is too high. Flip after ten minutes and let the other side cook. Repeat the flipping process for about 30-45 minutes until chicken is cooked through (cut it open and make sure the juices are clear not pink). Place on paper towel to drain oil and enjoy!

Also if your in a hurry you can skip the marinating and simply roll the chicken right into the buttermilk and flour it just won't be as tender. Buttermilk is an acid and by marinating you break down the meat some thus getting tender chicken!