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1
Take a large and deep bowl/pot and add 1 cup buttermilk, salt, and cayenne.
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2
Then add enough water to to pot so that youll be able to fully cover the chicken.
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3
You are creating a brine.
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4
Place chicken pieces in the buttermilk/water mixture.
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5
Cover the bowl and refrigerate at least 3 hours or overnight.
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6
In a large, shallow pan or platter, mix the flour, garlic powder, onion powder, cayenne, salt and black pepper until well blended.
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Set aside.
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8
In another shallow bowl or platter, combine the remaining 2 cups buttermilk, chili sauce, soy sauce and salt and whisk well.
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9
Now, drain the water off of the chicken and pat it completely dry.
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10
Dredge the pieces of chicken, a few at a time, in the seasoned flour.
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Then dip each piece into the buttermilk mixture.
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Dredge again in flour.
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Set aside and let the chicken rest for 10 minutes.
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14
Repeat dredging of the remaining chicken.
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15
Preheat oven to 200 degrees F (to keep fried chicken warm while waiting for the whole batch to finish frying).
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16
Pour frying oil (peanut, canola) into large, deep pot, less than halfway up the sides of the pot.
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Heat oil on high to 350 to 365 F using a deep-fry thermometer.
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If you dont have a thermometer you can test to see if bubbles appear by dipping handle of a wooden spoon into the oil.
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The oil should bubble when you put the spoon in.
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20
If not, continue heating the oil until it does.
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After placing chicken in oil, 2-3 pieces at a time, and without overcrowding the pan, reduce heat to medium.
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Fry until golden brown and cooked through (turn only once), about 15 minutes per side.
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23
Take the fried pieces out of the pot using a slotted spoon, draining as much oil as you can.
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Place cooked chicken on paper towel-lined baking sheets in preheated oven to keep warm.
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25
Repeat the frying process with all of the remaining chicken.
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26
Serve hot, with lemon wedges, peppers or whatever you prefer.
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27
Notes: I take the skin off the pieces of chicken, but if you prefer skin on chicken, keep it on.
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28
The purpose of immersing the chicken in the buttermilk/water mixture is to brine it.
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This is a method that moistens meat and improves flavor.
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30
It provides a sort of temperature cushion while frying chicken.
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31
Remember, if you dont need this much heat, lessen the quantity of spice or substitute paprika for some of the cayenne.
