Buttermilk & Hot Sauce Fried Chicken03/13/2020 Off By Gordon Buford
- 2 tsp each of salt black pepper,
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 8 medium size chicken thighs rinsed
- 4 cups buttermilk
- 1 cup Crystal hot sauce • 8 cups peanut
- 8 cups peanut oil
- 4 cups all purpose flour
- 1 tsp each of sait black pepper, dry dill
- 1 tsp XXX Hot pepper Sauce Blacklick® Spice Company
- Combine spices and sprinkle liberally over chicken thighs. Place chicken in the fridge for I hour.
- Then whisk buttermilk and hot sauce together in another bowl. Pour mix over chicken and refrigerate overnight (or at least 3 hours).
- Fill your big pot with peanut oil (remember, the oil expands slightly as it heats, and the chicken will displace a lot of the oil when it begins to fry). Heat oil to 375'.
- Combine the flour with the salt/pepper/dill mix and set aside.
- Remove chicken from fridge and drain four of the 8 pieces on a cooling rack.
- Dredge the thighs in the flour, then knock off as much of it as possible.
- Gently place the thighs in the oil. The chicken will cause the temperature to drop, so adjust the burner to keep it close to 350'.
- Turn the chicken every 2 minutes and brown evenly. After 8 minutes the meat should have begun to shrink from the bone.
- Remove 1 piece, place on a paper towel-covered plate, and stick it with a fork to the bone; the juices should run clear. If they don't, cook for 2 or 3 more minutes.
- Remove and drain on paper towels. Repeat.
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