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1
Rinse and dry the chicken and then cut them 1 1/2 cubes.
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2
Stir the buttermilk and 1 1/2 teaspoon cayenne into a shallow bowl and soak the chicken in the buttermilk mixture for at least 30 minutes to an hour (8 hours max).
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3
Mix together the flour, garlic powder, salt, pepper and remaining cayenne in an additional shallow bowl.
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4
Heat about 3/4 oil in a skillet over medium-high heat until a drop of flour sizzles but doesnt smoke.
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5
(Or use a deep fat fryer.)
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6
Drain the chicken and then coat it in the flour mixture, the put it back into the buttermilk and coat it, and then another coat of the flour mixture.
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7
Preheat oven to 350 degrees.
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8
In batches, lightly drop the coated chicken pieces into the oil.
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9
Once the chicken has turned a light golden brown (about 2-3 minutes) turn the chicken pieces and cook the other side until light golden brown.
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10
Remove to a wire rack, allowing the excess oil to drain.
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11
Heat the butter and Tabasco in a small saucepan over low heat.
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12
Once all of the chicken is fried and drained, transfer the chicken to a large bowl and toss with the Tabasco mixture.
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13
Transfer to a foil lined baking sheet and bake for 10 minutes.
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14
This recipe makes hot buffalo chicken.
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15
If you would rather have mild buffalo chicken, leave out the butter and Tabasco sauce.
