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1
Place the chicken pieces in a large bowl.
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2
Pour the hot sauce over the chicken.
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3
In a small bowl, whisk together 2 tablespoons of the Neelys Barbecue Seasoning with the salt, black pepper, cayenne, white pepper, and garlic powder.
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4
Add the spice mixture to the chicken and massage all the ingredients into the pieces with your hands.
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5
Cover the chicken with plastic wrap and marinate for at least 1 hour, or for up to 1 day in the refrigerator (the longer the better, to allow the seasonings to permeate the chicken).
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6
Pour the buttermilk over the chicken pieces and toss to coat.
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7
Pour the flour into a large bowl.
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8
Heat the oil in a Dutch oven or a large cast-iron skillet to 350F, or until a pinch of flour sizzles when it is dropped in the fat.
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9
As the oil heats, remove the chicken pieces from the buttermilk, allowing the excess buttermilk to drip off.
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10
Transfer the chicken, several pieces at a time, to the bowl with the flour.
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11
Toss to coat.
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12
Remove the chicken pieces from the flour, shaking off any excess, and place the chicken, one piece at a time, in the Dutch oven.
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13
Fry the chicken in several batches.
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14
For the crispiest results, do not overcrowd the Dutch oven.
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15
One of the secrets to deep-frying is maintaining a constant cooking temperature (the oil in the oven or skillet should be somewhat lively, having a mellow sizzle but not a raging boil).
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16
Fry the chicken for 16 to 18 minutes, using tongs as necessary to turn the pieces.
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17
When the chicken bobs, its done.
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18
Thats right (another Neely secret): your chicken will float to the top of the Dutch oven when shes done!
