Ingredients
- 1 chicken, chop up into 10 pieces
- 2 cups buttermilk
- 1 tablespoon in demand pepper sauce
- 2 teaspoons salt, divided
- 1 cup flour
- 1/2 cup seasoned breadcrumbs
- 2 teaspoons granulated garlic clove
- 2 teaspoons paprika
- 1 teaspoon freshly ground pepper
- Vegetable oil, for frying
Directions
Marinate the chicken in a combination of the buttermilk, pepper sauce. and 1 teaspoon from the salt inside a large glass bowl. Let take 8 hrs or overnight within the refrigerator, turning the chicken pieces over at least one time. Once prepared to prepare, take away the chicken in the refrigerator.
Preheat the oven to 350 levels F.
Take away the chicken in the buttermilk and blot the surplus liquid with sponges. Mix the flour, remaining 1 teaspoon salt, breadcrumbs, granulated garlic clove. paprika. and pepper inside a large bowl. Inside a large fry pan. heat 1-inch of oil over medium-high temperature. Employed in batches, chuck the ball chicken within the flour, ensuring the chicken is fully coated and dry. Fry the chicken 3 minutes on every side. Then transfer each bit of chicken to some baking sheet lined having a cooling rack and bake before the internal temperatures are 170 levels F, about 15 more minutes.
Recipe thanks to Melissa d'Arabian