Place the chicken pieces in a large bowl and pour the buttermilk over top of the chicken.
Cover the bowl the refrigerate for about 8 hours, flipping the chicken pieces halfway through the marinating time.
In a large paper or plastic bag, mix together the flour, salt, pepper, cayenne, paprika and garlic.
Place the chicken one piece at a time into the bag then seal the bag and shake until chicken is well coated. Set the coated chicken pieces on a baking sheet and let sit for 30 minutes.
Preheat the oven to 200°F.
Prepare a new baking sheet lined with foil and a wire baking rack on top.
Cover the bottom of a dutch oven up 1-inch with oil then heat the oil to 350°F over medium-high.
Carefully place 2 to 3 chicken pieces in the oil and fry until the chicken internal temperature registers 165°F, around 5 to 7 minutes per side, depending on the size of the piece of chicken.
Place the fried chicken pieces on the wire rack above the sheet pan and place in the oven to keep warm while you fry the rest of the chicken.
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