Buttermilk Fried Chicken

Source: The Culinary Chronicles

Buttermilk Fried Chicken
Adapted from Alton Brown

Chicken, with your preference of cut (we did 8 drumsticks and 8 thighs)
2 Tablespoons Kosher Salt
2 Tablespoons Paprika
2 Teaspoons Garlic Powder
1 Teaspoon Cayenne Pepper
Flour, for dredging
Peanut Oil, for frying
*Buttermilk Marinade

For Buttermilk Marinade:
2 Cups low fat buttermilk
2-3 Tablespoons Tabasco Sauce
1 Tablespoon Garlic Salt
1 Tablespoon Onion Powder
1/2 Tablespoon Black Pepper
1/2 Teaspoon Cayenne Pepper

Place chicken pieces into a plastic container and cover with buttermilk marinade. Cover and refrigerate for 12 to 24 hours.

Fill deep fryer with peanut oil and raise heat to 325 degrees. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Let chicken sit on racks for 10 minutes to allow the breading to set.

Place chicken skin side down into fryer. In batches, cook chicken until golden brown—about 15-18 minutes or when internal temperature reaches 170-175 degrees for dark meat (165 degrees for white meat).

Drain chicken on a rack over a sheet pan and serve after 10 minutes.