Spicy Fried Chicken

1. 1

   In large bowl, combine buttermilk, hot sauce and 1 1/2 teaspoons seasoned salt.

2. 2

   Add chicken pieces; cover and refrigerate for at least 8 hours or up to 24 hours; drain, discarding buttermilk mixture.

3. 3

   In a shallow dish, combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoon seasoned salt.

4. 4

   Dredge chicken in flour mixture, and place on a wire rack.

5. 5

   Let stand on the wire rack for 15 minutes (this is important so the coating will stick and the crust will be crisp).

6. 6

   In a large cast-iron skillet, pour oil to a depth of 3 inches; heat to 350 degrees F. Fry chicken pieces, just a few at a time, in batches, for 12-15 minutes per side or until a thermometer inserted in the thickest portion registers 165 degrees F.

7. 7

   Drain on a clean wire rack over paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.