Spicy Buttermilk-Battered Fried Chicken

• buttermilk↗2 cups
• red pepper sauce↗3 teaspoons
• chicken, cut into 8 pieces rinsed and patted dry1

  3 -4 lb

• all-purpose flour↗2 1⁄2 cups
• dried oregano↗1 tablespoon
• garlic powder↗1 tablespoon
• paprika↗1 teaspoon
• cayenne pepper↗1 teaspoon
• salt↗1 tablespoon
• fresh ground black pepper↗1 teaspoon
• canola oil↗

  for frying

Step-by-step instructions

1. 1

   In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for a minimum of 2 hours and up to 24.

2. 2

   In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well-coated. Dip chicken in the buttermilk mixture, then coat again in the flour mixture.

3. 3

   In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350°F (Use a deep-fry thermometer to measure the temperature.).

4. 4

   Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over, and fry the other side for about 4 minutes. Turn again, frying for a total of about 15 minutes, or until chicken is evenly golden brown, crisp, and cooked through. (170F breast meat; 180F dark meat).

5. 5

   Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.