Paula Dean'S Spicy Buttermilk Fried Chicken

• 1 quart buttermilk
• 1 tablespoon hot sauce
• 2 teaspoons Lawry's Seasoned Salt, divided
• 1 (4 -5 lb) chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon ground red pepper
• 1 teaspoon onion powder
• peanut oil (for frying)

1. In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
2. In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
3. In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
4. Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
5. Enjoy!

buttermilk, hot sauce, salt, chicken, flour, garlic salt, ground red pepper, onion powder, peanut oil

Taken from www.food.com/recipe/paula-deans-spicy-buttermilk-fried-chicken-457092 (may not work)