Ingredients
8 pieces of chicken cuts
4 tsp. salt, separated
2 tsp. garlic powder
2 tsp. onion powder
2 c. buttermilk
2 tbsp. hot sauce
2 c. all-purpose flour
1 c. cornstarch
2 tsp. paprika
2 tsp. black pepper
Peanut or canola oil, for frying
Salt for seasoning, optional
Directions
Place chicken in large bowl and sprinkle in 2 tsp. of salt, the garlic powder, and the onion powder. Toss the chicken to coat.
Add buttermilk and hot sauce, stir until combined. Cover with plastic wrap and marinate in fridge for minimum of two hours.
In medium bowl, whisk together flour, cornstarch, 2 tsp. of salt, paprika, and black pepper.
Fill skillet with oil and heat to 350°F.
Take a piece of chicken and allow excess buttermilk mixture to drip off. Coat the chicken in the flour mixture until coated and set aside until all chicken is coated.
Add chicken to skillet, do not crowd. Fry until golden brown, turning every few minutes to prevent burning. Chicken should reach an internal temperature of 165°F before removing from skillet.
When fully cooked and golden brown, use tongs to remove chicken and place on tray lined with paper towel. If desired, sprinkle with salt.