Light and Crispy Fried Chicken

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste.

3. 3

   Add the chicken parts and turn to coat completely.

4. 4

   Cover and marinate in the refrigerator for 30 minutes to 2 hours.

5. 5

   In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F.

6. 6

   Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste.

7. 7

   Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly.

8. 8

   Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes.

9. 9

   Remove from oil and drain on a paper lined sheet tray.

10. 10

    Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes.

11. 11

    Remove from the oven and transfer to a serving platter to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.