Spicy Fried Chicken

• 1 qt. buttermilk
• 1/2 tsp. salt
• 1/2 tsp. ground red pepper
• 1 tsp. freshly ground pepper
• 4 cloves garlic, minced
• 9 lb. chicken pieces
• 2 1/2 c. all-purpose flour
• 2 tsp. salt
• 2 tsp. freshly ground black pepper
• 2 tsp. ground red pepper
• 1 tsp. paprika
• vegetable oil
• corn salad filled sweet peppers and fresh cilantro sprigs (garnishes)

1. Combine first 5 ingredients in a large mixing bowl.
2. Add chicken pieces, turning to coat.
3. Cover and refrigerate 8 hours or overnight.
4. Drain chicken, discarding buttermilk mixture.
5. Combine flour and next 4 ingredients in a shallow dish.
6. Dredge chicken in flour mixture, shaking off any excess.
7. Let stand 30 minutes.
8. Pour oil to depth of 1/2-inch into a large skillet; heat to 350u0b0.
9. Add 1/3 of chicken and fry 20 to 25 minutes, turning once.
10. Drain on paper towels.
11. Repeat procedure with remaining chicken.
12. Garnish, if desired.
13. Yield:
14. 18 servings.

buttermilk, salt, ground red pepper, freshly ground pepper, garlic, chicken pieces, flour, salt, freshly ground black pepper, ground red pepper, paprika, vegetable oil, corn salad

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466994 (may not work)