Mom'S Moist Roasted Chicken - cooking recipe

Ingredients

1 broiler-fryer chicken (cut into pieces, you could use pieces as well)
1 quart buttermilk
6 tablespoons hot sauce (adjust to your desired flavor)
2 tablespoons hot chili oil
1 teaspoon salt (adjust to taste)
1 teaspoon pepper (adjust to taste)
6 tablespoons garlic (smashed and mashed)
3 cups all-purpose flour
2 -3 tablespoons cayenne pepper (adjust to taste)
2 cups panko breadcrumbs
8 cups canola oil (adjust amount oil to fit your pan) or 8 cups safflower oil (adjust amount oil to fit your pan)

Preparation

Place chicken pieces into buttermilk, hot sauce, salt, pepper and smashed garlic. Make sure you work the buttermilk into the chicken pieces. Cover with plastic wrap and place in the fridge for anywhere from one hour to 24 hours. (I took the skin off of the chicken breasts, left the skin on the smaller pieces.).
Remove the chicken from the marinade, do not dry, just let the buttermilk drip off. Combine flour with cayenne salt and pepper, dredge each piece through the flour - in a separate plate add your panko place each piece of chicken into the panko and press into the chicken.
Heat the oil to 300\u00b0-325\u00b0F place the chicken into the oil and allow to cook without turning for the first 8 minutes, turn and when you have completed the turn check the internal temp of the chicken it should be between 140\u00b0-145\u00b0F.
Place onto paper towel to drain any excess oils - place into the oven for 15 minutes at 325\u00b0F Your internal temp should be 160\u00b0F -- enjoy!