Do not use previously frozen then thawed chicken, use only fresh chicken, plan ahead the chicken needs to soak in the buttermilk mixture for 24 hours
Servings 4
INGREDIENTS:
3 pounds chicken pieces skin-on chicken pieces (for even cooking I recommend using all the same chicken parts)
4 cups buttermilk
6 garlic cloves, quartered
1/2 medium onion, chopped
1 tablespoon hot sauce, or to taste
Coating:
1-1/2 to 2 cups all-purpose flour
2 teaspoons seasoned salt
2 teaspoons fresh ground black pepper
1-1/2 tablespoons garlic powder
2 teaspoons onion powder
1 tablespoon paprika
1/2 teaspoon ground sage
1/4 teaspoon ground thyme
1/8 teaspoon baking powder
oil for frying
INSTRUCTIONS:————————————————
Pat chicken pieces with paper towels then place in a large bowl.
Combine the buttermilk with hot sauce, chopped garlic cloves and onion; pour over the chicken.
Refrigerate for 24 hours.
When ready to make the chicken; combine coating ingredients in large resealable plastic bag.
Remove the chicken from the buttermilk mixture; shake off any excess buttermilk and onion and garlic pieces that may be stuck to the chicken.
Add chicken pieces, one at a time to the flour mixture and shake to coat well.
Place all coated chicken onto a rack and allow to sit for 25 minutes (the coating will adhere to the chicken better).
Prepare an ungreased baking sheet.
In a heavy skillet heat about 1/2-inch inch oil over medium-high heat.
Add in breaded chicken and brown in batches on both sides (about 3 minutes per side, do not cook chicken completely just until lightly golden brown).
Transfer to baking sheet skin side up.
Bake lowest oven rack in a preheated 375 degree oven for 45 minutes or until cooked through.