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Ingredients
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1
broiler/fryer chicken, cut into 8 pieces
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1 quart
buttermilk
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1 tablespoon
garlic powder
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1 1/2 tablespoons
onion powder
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2 tablespoons
paprika
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1/4 cup
hot sauce, Louisiana style
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1 teaspoon
cayenne
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flour, for dredging
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peanut oil, for frying
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1 tablespoon
Good quality bacon fat
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1
large cast-iron skillet, at least 12in.
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1
fry/candy thermometer
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Honey
Directions
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Marinate chicken in buttermilk and hotsauce overnight, or at least 12 hours.
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Make a rub with garlic and onion powders, paprika, cayenne, 1 Tablespoon salt & 1 teaspoon black pepper.
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Heat bacon fat and enough peanut oil to come up 1/8 inch up the side of the skillet. Heat oil to 325.
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Remove chicken from marinade, season with rub.
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Dredge in flour.
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Fry. maintain oil temp, about 10-12 min per side depending on thickness of the chicken. 180 internal temp.
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Drain on brown papper bags or paper towels. Serve with honey.
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