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1
Rinse the chicken pieces and pat dry with paper towels.
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2
In a shallow platter, combine the buttermilk, water, and red pepper sauce.
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3
Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours.
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4
If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
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5
Place flour in a shallow platter.
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6
Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
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7
Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
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8
Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
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9
Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
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10
The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
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11
Heat oil in a large elctric skillet to 350 degrees F.
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12
There should be about 1-inch of fat in the pan.
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13
Carefully add the chicken pieces in a single layer, skin side down.
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14
Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
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15
Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
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16
Turn again, frying a total of 15 minutes.
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17
The turning will produce a golden-crisp skin with even color.
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18
Remove chicken to a plate lined with paper towels to drain.
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19
Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.
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20
Serve immediately or cool to room temperature.
