Neely Family Spicy Fried Chicken - cooking recipe

Ingredients

1 (2 1/2 lb) broiler-fryer chickens, cut into 10 pieces
salt & freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika
peanut oil, for frying

Preparation

Season the chicken with salt and pepper and place in a casserole dish.
In a nonreactive bowl, mix buttermilk, hot sauce and cayenne.
Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
Preheat a deep-fryer to 350 degrees F.
Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper.
Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat.
Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.