Sunday Fried Chicken

Ingredients

• •1 whole chicken, cut into pieces
• •2 cups buttermilk
• •2 teaspoons hot sauce
• •2 cups all-purpose flour
• •1 tablespoon paprika
• •1 tablespoon salt
• •1 teaspoon black pepper
• •1 teaspoon garlic powder
• •Peanut or vegetable oil, for frying

Steps

1. 1Combine buttermilk and hot sauce in a large bowl. Add chicken pieces, cover, and refrigerate at least 4 hours, ideally overnight.
2. 2Whisk flour with paprika, salt, pepper, and garlic powder in a shallow dish.
3. 3Heat 1 1/2 inches of oil in a cast-iron skillet to 325°F.
4. 4Lift chicken from the buttermilk, letting excess drip off, then dredge fully in the seasoned flour.
5. 5Fry in batches, turning occasionally, 12-15 minutes per batch until deep golden and the internal temperature reaches 165°F.
6. 6Drain on a wire rack, not paper towels, so the bottom stays crisp. Salt while still hot.