Spicy Buttermilk-Battered Fried Chicken - cooking recipe

Ingredients

2 cups buttermilk
3 teaspoons red pepper sauce
1 (3 -4 lb) chicken, cut into 8 pieces rinsed and patted dry
2 1/2 cups all-purpose flour
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon fresh ground black pepper
canola oil (for frying)

Preparation

In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for a minimum of 2 hours and up to 24.
In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well-coated. Dip chicken in the buttermilk mixture, then coat again in the flour mixture.
In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350\u00b0F (Use a deep-fry thermometer to measure the temperature.).
Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over, and fry the other side for about 4 minutes. Turn again, frying for a total of about 15 minutes, or until chicken is evenly golden brown, crisp, and cooked through. (170F breast meat; 180F dark meat).
Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.