Paula Dean'S Spicy Buttermilk Fried Chicken

1. 1

   In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.

2. 2

   In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.

3. 3

   In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.

4. 4

   Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.

5. 5

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.