Spicy Buttermilk Fried Chicken

1. 1

   Skin chicken if desired.

2. 2

   Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.

3. 3

   Chill for 2- 24 hours, turning occasionally to keep chicken well coated.

4. 4

   Drain chicken in a colander until well drained; discard buttermilk mixture.

5. 5

   Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.

6. 6

   Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.

7. 7

   Carefully place chicken, meaty sides down, in hot shortening/oil.

8. 8

   Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).

9. 9

   Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.

10. 10

    Remove chicken from skillet and drain well.

* Per serving · 4 servings · Values may vary.

No additional tips available.