Fried Chicken

Fried Chicken

6 chicken thighs, bone in, skin on

6 chicken drumsticks, bone in, skin on 

1 1/ cups buttermilk 

1 1/2 cups water 

1 tbsp Louisiana hot sauce

1 tbsp soy sauce 

1 tsp Worcestershire sauce 

1/2 tsp garlic powder 

1 cup flour

1 tsp onion powder 

1 tsp salt 

1/2 tsp pepper

1/2 tsp baking powder 

1/2 tsp cayenne pepper

1/2 tsp poultry seasoning 

1 tsp season salt 

3 cups cooking oil, approximately 

Place chicken in a large resealable freezer bag. 

Combine next 6 ingrediants in a bowl. Pour over chicken, seal bag and turn until coated. Let stand in fridge for 12 - 24 hours, turning occasionally. Remove chicken to a plate, do not pat dry and discard remaining buttermilk mixture. 

Combine next 7 ingrediants In a separate large resealable freezer bag. Add chicken in batches and toss until coated. Place chicken on a baking sheet and let stand for 10 minutes. Discard any remaining flour mixture. 

Sprinkle chicken with season salt. 

Heat 1/2 inch cooking oil in a large frying pan or pot over medium high heat until hot. Add chicken in batches and cook for approximately 3 minutes per side until golden. Transfer chicken to wire rack set in a baking pan with sides. Bake chicken in a 375 degree oven for 20 - 30 minutes until fully cooked and internal temperature reaches 170 degrees. 

Recipe can be easily cut in half for smaller quantities.