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1
Wash chicken.
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2
Pat dry with paper towels.
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3
For marinade, combine buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper, hot pepper sauce, and garlic.
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4
Place chicken in a large container.
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5
Pour marinade over chicken.
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6
Cover and marinate in refrigerator for 24 hours.
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7
In a shallow dish combine flour, the remaining 1 tablespoon salt, the remaining 1 tablespoon pepper, garlic powder, mustard, paprika, chili powder, and cumin.
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8
Take a pinch of the flour mixture and taste it-it should be a bit salty and peppery.
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9
Drain chicken but do not wipe off.
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10
Coat the chicken pieces with the flour mixture.
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11
Preheat oven to 350F.
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12
Place a cooling rack in a large baking sheet or jelly roll pan.
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13
Set aside.
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14
Pour oil into a deep, heavy pot.
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15
The oil should not reach more than half way up the side of the pot.
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16
Heat over high heat to 350F.
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17
Reduce heat to medium.
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18
Place the chicken, one piece at a time, in the hot oil.
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19
(Be very careful, as the oil will boil up and you don't want it to overflow.)
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20
Fry chicken, 3 or 4 pieces at a time, until golden brown.
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21
Remove chicken from oil and place on cooling rack.
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22
Once all the chicken has been fried, transfer the baking sheet or jellyroll pan holding the cooling rack to the oven.
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23
(This will help crisp the batter on the chicken and let much of the oil drain from the chicken.)
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24
Bake until fully cooked (180F), about 20 minutes.
