buttermilk fried chicken

how to make buttermilk fried chicken

CHICKEN
legs and thighs, or wings

MARINADE
1/2 gallon buttermilk
2oz bottle of habenero Tabasco

FLOUR
3 cups flour
1tbs Tony Chacherie (or any Cajun seasoning)
2 tsp cayenne pepper
1 tsp garlic powder
1 tsp paprika (I used Hungarian)
1 tsp marjoram (optional, so is oregano)
1 tsp salt (to taste, taste your flour)
(if no Cajun seasoning, change tsp to tbs)

BATTER
3 large eggs
1/3 to 1/2 cup of previous buttermilk mixture

DIRECTIONS
marinate chicken 4 to 6 hours in buttermilk
shake buttermilk off chicken so it's not dripping
batter in egg mixture, then flour
place in pre heated grease that should be between 325 and 350 degrees, BE CAREFUL PLACING CHICKIN IN GREASE, HOT OIL MAY POP.
abt 10-12 mn for boneless thighs, 14 mn for legs, 8 to 10 mn for wings.
place on plate, it's done when internal temperature is abt 180 deg F.

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