INGREDIENTS
1 (1.35kg) whole chicken, cut
into pieces
salt and ground black pepper to
taste
1-liter buttermilk
2 tables_poons hot pepper sauce
1 teas_poon cayenne pepper
375g plain flour
1 tables_poon cayenne pepper
2 teaspoons garlic granules
1 teas_poon paprika
salt and ground black pepper to
taste
1-liter vegetable oil for deep
frying
DIRECTION
Sprinkle the chicken pieces with
salt and pepper and place them during a deep-sided baking dish.
Wh_isk together the buttermilk,
hot Poivrade, and 1 teas_poon of cayenne pepper during a bowl. Pour the mixture
over the chicken, stir to coat all sides of the chicken pieces, and canopy the
dish with cling film. Refri_gerate for about 2 hours to ma_rinate.
Remove the chicken pieces from
the buttermilk mixture and shake off excess. Discard the remaining buttermilk
mixture.
Place the flour, 1 table_spoon of
cayenne pepper, garlic granules, paprika, and salt and pepper to taste during a
large plastic rese_alable bag; shake well to mix. Place 2 or 3 pieces of
chicken at a time into the bag and shake well to coat the chicken pieces with
seasoned flour.
Heat oil during a deep fat fryer
or large sau_cepan to 180 degrees C. Gently place chicken pieces into the
recent oil and fry until chicken is cooked through and golden brown, 8-10
minutes (bre_asts and wings) or 13 to fifteen minutes (thighs and drum_sticks).
Drain the fried chicken on kitchen tow_els.
Enjoy