Fried Chicken

• 1 (3 to 4 pound) chicken, cut up into 10 pieces
• Kosher salt
• 3 cups all-purpose flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons sweet paprika
• 2 teaspoons cayenne
• Freshly ground black pepper
• 2 cups buttermilk
• 2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
• Peanut oil, for frying

1. Put the chicken pieces into a large bowl.
2. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used.
3. Cover and refrigerate at least 2 hours or overnight.
4. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper.
5. In another platter combine the buttermilk and hot sauce; season with salt and pepper.
6. Drain the chicken and pat it dry.
7. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour.
8. Set aside and let the chicken rest while you heat the oil.
9. Put about 3 inches of oil into a large deep pot; it should not come up more than half way.
10. Bring the oil up to 375 degrees F over medium high heat.
11. Working in batches, carefully add the chicken pieces 3 or 4 at a time.
12. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes.
13. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.

chicken, kosher salt, allpurpose, garlic, onion powder, sweet paprika, cayenne, freshly ground black pepper, buttermilk, hot chili sauce, peanut oil

Taken from www.foodnetwork.com/recipes/tyler-florence/fried-chicken-recipe.html (may not work)