Southern fried chicken

Method

1. 1

   Soak the chicken in the buttermilk with the hot sauce for several hours or overnight to tenderise the meat and add a light tangy flavour.

2. 2

   Mix the flour with the paprika, cayenne pepper, garlic and onion powder, salt and black pepper.

3. 3

   Lift the chicken out of the buttermilk and dredge it in the seasoned flour, pressing firmly so the coating sticks well (you can dredge twice for a thicker crust).

4. 4

   Deep-fry the chicken in hot oil at about 170 °C until deep golden brown and cooked right through.

5. 5

   Drain the fried chicken on a wire rack and let it rest for a few minutes before serving hot and crispy.