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  • Total Time:
  • Prep Time: 25 min
  • Cook Time: 180 min

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Ingredients

For 6 Servings

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Directions

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  • 1 Skin chicken if desired.
  • 2 Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.
  • 3 Chill for 2- 24 hours, turning occasionally to keep chicken well coated.
  • 4 Drain chicken in a colander until well drained; discard buttermilk mixture.
  • 5 Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.
  • 6 Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.
  • 7 Carefully place chicken, meaty sides down, in hot shortening/oil.
  • 8 Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).
  • 9 Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.
  • 10 Remove chicken from skillet and drain well.

Directions

View All Steps
1. Skin chicken if desired.
2. Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.
3. Chill for 2- 24 hours, turning occasionally to keep chicken well coated.
4. Drain chicken in a colander until well drained; discard buttermilk mixture.
5. Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.
6. Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.
7. Carefully place chicken, meaty sides down, in hot shortening/oil.
8. Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).
9. Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.
10. Remove chicken from skillet and drain well.
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