2 pounds chicken bone in skin on2 cups buttermilk
3 tbsp hot sauce
1/2 cup flour
1 tsp cayenne
1 tsp pepper
1 tsp salt
1 tsp garlic powder
a whole fucking lot of oil
In large zip lock mix buttermilk and hot sauce. You want the milk to turn pink. Add chicken and marinate refrigerated for up to 5 hours, at least a half hour. Combine flour and seasonings on plate and set aside. Heat about 3/4 of an inch of oil in a deep skillet. You want to cover at least half of the chicken. Keep in mind when you add the chicken the oil will rise, make sure the pan is deep enough to compensate for that. Heat the oil over medium heat until it starts to ripple. I like my oil not screaming hot otherwise it will burn the outside and leave the inside raw. Remove the chicken from the fridge and allow it to warm to room temperature. Dredge each piece of chicken into the flour. I like to add a bit of the flour to the oil and see if it starts SLOWLY bubbling. If so, toss in the chicken. Cook until that side begins to turn golden brown (about 8-10 minutes) and then flip. Once the other side is brown cut open the largest piece to make sure the juice runs clear. Remove and drain on a paper towel. Serve and enjoy.
I know this is gory, but a great way to know when to flip it the first time is when you see blood start to run out of the top, that means the center is cookin! Also, if you notice the outside cooking faster then the inside, toss the chicken covered in the oven for about 10 minutes at 500 and it will even right out!
Lightly dredge it, don't go soaking it or you get bread crumb like texture
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