Buttermilk Fried Chicken
2 cups buttermilk
5 cloves garlic, smashed
1 whole chicken, cut up
1/3 cup hot sauce (if desired), tabasco or Louisiana red hot sauce work great, but sriracha would also be good
1 tablespoon kosher salt
1 tablespoon paprika
1/2 teaspoon cayenne
cracked fresh black pepper
flour for dredging
Put cut up chicken in a bowl. Add garlic cloves, buttermilk, and hot sauce (if desired) and toss to coat.
Cover and stick in fridge overnight.
Preheat oil to 325 in a large pan or electric pan if you have one. That’s what I use so I don’t have to control the oil temperature, which makes life easier. You don’t need one, pan is fine, but then you have to check it.
Drain off buttermilk. Liberally season chicken with spice mixture and crack black pepper on top.
Dredge in flour. Shake off excess.
Cook 10 minutes on each side, or until brown and delicious looking.
Drain on a rack with paper towels underneath.
For extra crispy, put in a 450 degree oven for 2 minutes on each side. It will crisp up the crust.
Freezes great. I wrap individual portions and then warm them up in a 425 oven for about 30 minutes (or until heated through) straight from the freezer.
I like mine with buttermilk biscuits.