TIPS: Make sure to leave the skin on, and if there are minor pieces of fat that’s fine. it’ll add some extra flavor. Once it’s cut wash the chicken thoroughly with water and lemon juice, or some white vinegar.
Now, this is the most important part of this process, bringing the chicken and buttermilk tenderizes the meat and keeps it nice and juicy. Add 4 cups of milk to a bowl followed by 5 tablespoons of white vinegar, or lemon juice, and let it set for about 10 minutes.
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INSTRUCTIONS:
1 ) Stir together buttermilk and 2 tablespoons of the hot sauce in a large bowl. Submerge the chicken in buttermilk mixture; cover and refrigerate overnight.
2 ) Whisk together eggs, water, and remaining 1 tablespoon hot sauce in a medium bowl. Stir together flour, salt, cayenne pepper, black pepper, paprika, and garlic powder in a large bowl.
3 ) Pour oil to a depth of 2 1/2 inches in a large Dutch oven, and heat to 325°F over medium-high. Remove chicken from buttermilk mixture; discard buttermilk mixture.
4 ) Dip chicken pieces in egg mixture, and dredge in flour mixture; shaking off excess flour. Dip in egg mixture, and dredge in flour again; shaking off excess flour.
5 ) Carefully add chicken to hot oil, 4 pieces at a time; fry until golden brown and cooked through, 8 to 10 minutes, maintaining oil temperature of 325°F. Drain on paper towels. Repeat with remaining chicken pieces.