Ingredients
2 -3lbs Unfrozen Chicken parts
4 Cups Butter Milk
4 Tbsp Hot sauce (Franks, Red Hot, or Louisiana Hot work the best)
2 cups four
2 Tbsp corn meal
2 tsp garlic powder
2 tsp paprika
dash of salt and pepper
Peanut Frying oil ( I’d rather use lard but the Mrs. says no)
Directions
Rinse, and pat dry your chicken parts. Put your chicken in an air tight container, add the butter milk and hot sauce to the chicken. Mix well, and make sure your chicken is completely covered. Place in refrigerator over night. Preheat oil to 360 degrees. Make sure to use a thermometer. Remove your chicken from the buttermilk/hot sauce. In a large bowl mix your flour, corn meal, garlic powder, paprika, salt, and pepper. Completely coat your chicken parts in the flour mixture. and place gently in preheated fryer. Fry in the oil until brown, and crisp. Fry dark meat for 13 minutes, and white meat for 8 minutes.
2 -3lbs Unfrozen Chicken parts
4 Cups Butter Milk
4 Tbsp Hot sauce (Franks, Red Hot, or Louisiana Hot work the best)
2 cups four
2 Tbsp corn meal
2 tsp garlic powder
2 tsp paprika
dash of salt and pepper
Peanut Frying oil ( I’d rather use lard but the Mrs. says no)
Directions
Rinse, and pat dry your chicken parts. Put your chicken in an air tight container, add the butter milk and hot sauce to the chicken. Mix well, and make sure your chicken is completely covered. Place in refrigerator over night. Preheat oil to 360 degrees. Make sure to use a thermometer. Remove your chicken from the buttermilk/hot sauce. In a large bowl mix your flour, corn meal, garlic powder, paprika, salt, and pepper. Completely coat your chicken parts in the flour mixture. and place gently in preheated fryer. Fry in the oil until brown, and crisp. Fry dark meat for 13 minutes, and white meat for 8 minutes.
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