Best Spicy Buttermilk Fried Chicken Recipes

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PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN



Paula Dean's Spicy Buttermilk Fried Chicken image

This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!

Provided by sunnysld

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.
  • 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.
  • In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
  • 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.
  • Enjoy!

SPICY BUTTERMILK FRIED CHICKEN



Spicy Buttermilk Fried Chicken image

A seasoned buttermilk marinade helps keep chicken moist in this traditional fried chicken recipe that brings the spice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 10

6 cups nonfat buttermilk
1/4 cup plus 5 teaspoons salt
1/3 cup Tabasco Sauce (optional)
2 two- to three-pound chickens, each cut into 8 pieces for frying
3 cups all-purpose flour
1 tablespoon freshly ground black pepper
1 1/2 teaspoons ground cayenne pepper
2 tablespoons baking powder
2 pounds vegetable shortening
6 tablespoons bacon drippings (optional)

Steps:

  • Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a bowl. Transfer to a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.
  • Heat oven to 200 degrees. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder.
  • Place dredging mixture in a large brown paper bag. Shake vigorously. One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray. Heat vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees; it should be at a medium, not a rolling, boil. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes; then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets, and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets, and discard. Place breasts and wings in skillets. Cook 10 to 14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven, and serve.

SUNNY'S SPICY BUTTERMILK FRIED CHICKEN AND WAFFLES



Sunny's Spicy Buttermilk Fried Chicken and Waffles image

Provided by Sunny Anderson

Categories     main-dish

Time 7h45m

Yield 4 servings

Number Of Ingredients 18

2 cups buttermilk
1/2 cup gochujang (Korean hot pepper paste), slightly melted to loosen
Kosher salt and coarsely ground black pepper
4 bone-in, skin-on chicken thighs
4 whole (drum, flat and tip) bone-in, skin-on chicken wings
2 cups all-purpose flour
1/2 cup cornstarch
Peanut oil, for frying
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup sugar
6 large eggs, separated
3 1/2 cups whole milk
1/2 cup vegetable oil
1/4 teaspoon almond extract
Cooking spray, for spraying the waffle iron
Maple syrup, for serving

Steps:

  • For the chicken: In a large bowl, whisk the buttermilk, gochujang and 1 teaspoon each salt and pepper. Pour into a resealable plastic bag and add the chicken. Seal and massage the bag to coat the chicken; refrigerate overnight or for at least 4 hours.
  • In a large bowl, mix the flour, cornstarch, a pinch of salt and a few grinds of pepper. Remove the marinated chicken from the bag and shake off the excess marinade. Drop all of the chicken into the flour mixture and toss to coat. Let rest, refrigerated, for 1 hour. Toss again, then rest for 30 minutes in the refrigerator, followed by 30 minutes at room temperature.
  • In a cast-iron pan or deep fryer, add about 2 inches peanut oil and heat to 375 degrees F. Toss the chicken one last time, then shake off the excess flour. In batches, add the chicken gently to the oil and fry until cooked through and the juices run clear, 12 to 16 minutes. Remove to a paper towel-lined plate and sprinkle with a pinch of salt. Repeat with the remaining chicken.
  • For the waffles: Preheat the oven to 200 degrees F.
  • In a large bowl, sift together the flour and baking powder. Add the salt and 2 tablespoons of the sugar. In a medium bowl, whisk the egg yolks until smooth, then add the milk, vegetable oil and almond extract. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter with a wooden spoon until just combined. Be careful not to overmix. In a large bowl, whisk the egg whites until foamy. Add the remaining 2 tablespoons sugar and beat until soft peaks form. Gently fold the whites into the batter.
  • Preheat a waffle iron according to the manufacturer's instructions. Lightly coat the top and bottom of the iron with cooking spray.
  • Pour about 1/2 cup to 2/3 cup batter into the waffle iron. Cook until golden brown, about 5 minutes depending on the manufacturer's instructions. Transfer to a serving platter and keep warm in the oven. Repeat with the remaining batter. Serve the waffles warm with the fried chicken and maple syrup.

SPICY BUTTERMILK-BATTERED FRIED CHICKEN



Spicy Buttermilk-Battered Fried Chicken image

Spicy, well-seasoned fried chicken from "25 Years Of Favorite Brand Name Recipes". Adjust the cayenne pepper to your personal tastes. If you're an atomic wing eater at the local bar, you may want to increase it!

Provided by Christmas Carol

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups buttermilk
3 teaspoons red pepper sauce
1 (3 -4 lb) chicken, cut into 8 pieces rinsed and patted dry
2 1/2 cups all-purpose flour
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon fresh ground black pepper
canola oil (for frying)

Steps:

  • In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for a minimum of 2 hours and up to 24.
  • In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well-coated. Dip chicken in the buttermilk mixture, then coat again in the flour mixture.
  • In a large heavy skillet, pour oil to a depth of 1 inch. Heat the oil to 350°F (Use a deep-fry thermometer to measure the temperature.).
  • Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes, turn over, and fry the other side for about 4 minutes. Turn again, frying for a total of about 15 minutes, or until chicken is evenly golden brown, crisp, and cooked through. (170F breast meat; 180F dark meat).
  • Carefully remove cooked chicken from pan. Place on a paper towel-lined plate to drain. Serve warm or at room temperature.

Nutrition Facts : Calories 1079.7, Fat 53.3, SaturatedFat 15.5, Cholesterol 260.1, Sodium 2207.9, Carbohydrate 68.8, Fiber 3.1, Sugar 6.3, Protein 76.1

BUTTERMILK FRIED CHICKEN WITH SPICY HONEY DRIZZLE



Buttermilk Fried Chicken With Spicy Honey Drizzle image

We just love the crispiness of this buttermilk fried chicken recipe. Soaking the chicken in buttermilk tenderizes the meat and makes the final outcome very moist. Frying in a cast iron skillet is just like how grandma used to make it. The spicy honey drizzle on top is the perfect complement to the savory chicken. Serve with...

Provided by Mary Lundschen

Categories     Chicken

Number Of Ingredients 9

1 fryer cut up or your favorite chicken pieces, bone in (about 4 lbs.)
2 c buttermilk
2 c all-purpose flour
1 tsp salt
1/4 tsp cayenne
2 tsp dry mustard
1 1/2 tsp garlic powder
2 Tbsp paprika
2 c Crisco oil - fill 10 inch to 12 inch skillet about 1/2 inch deep

Steps:

  • 1. Remove skin.
  • 2. Rinse and pat dry. Salt & pepper pieces.
  • 3. Add flour to a plastic bag along with the salt, cayenne, dry mustard, garlic powder, and paprika. Dip pieces of chicken, one at a time, into flour.
  • 4. Shake bag to coat chicken.
  • 5. Pour buttermilk into a pie plate. Remove chicken from the flour and dip pieces in the buttermilk.
  • 6. Then back into the flour and shake bag to coat.
  • 7. Remove chicken from bag, shaking off excess flour.
  • 8. Put on a plate or wire rack. You can cover and refrigerate for an hour or overnight, but not necessary.
  • 9. When the oil is hot place chicken pieces in the skillet, but do not crowd. Oil should be hot but not smoking. Fry chicken at least 12 minutes per SIDE. It will depend on how large the pieces are and dark meat takes longer than the white meat. If the oil is too hot it will burn the outside and not cook the inside.
  • 10. When the chicken is fried, drain on paper towels.
  • 11. Put in an ovenproof dish and cover with foil. Place in a 250 degree oven to keep warm and also it will keep cooking.
  • 12. Yummy drizzle for chicken. Add a few drops of hot sauce in 1/2 cup honey.
  • 13. Warm in the microwave.
  • 14. Lightly drizzle over pieces of chicken. Finger-lickin' good.

SPICY GARLIC BUTTERMILK BATTERED FRIED CHICKEN STRIPS



Spicy Garlic Buttermilk Battered Fried Chicken Strips image

Tasty mixture of spice and garlic create a crispy chicken coating that will be the hit any time it is served.

Provided by Bruce Gurnick

Categories     Chicken Breast

Time 1h

Yield 8 strips, 4-6 serving(s)

Number Of Ingredients 12

2 lbs boneless skinless chicken breasts
2 cups buttermilk
1 teaspoon red pepper sauce
2 garlic cloves, mashed
2 cups all-purpose flour
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups vegetable oil

Steps:

  • In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.
  • Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.
  • Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight.
  • Remove chicken from refrigerator about 1/2 hour before cooking.
  • In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper. Exact amounts of spices can be adjusted to personal tastes.
  • Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan. When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan.
  • Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.) into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications), and heat oil to 360 degrees.
  • Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown. Do not add too many pieces at one time or the oil temperature will drop too low.
  • Remove chicken from hot oil and place on clean paper towels to drain. These serve immediately or allow to cool to room temperature.
  • For extra spicy chicken increase amount of cayenne pepper in flour mixture.

Nutrition Facts : Calories 1514.3, Fat 116.8, SaturatedFat 16.2, Cholesterol 150.2, Sodium 717.4, Carbohydrate 57, Fiber 2.6, Sugar 6.2, Protein 59.4

SPICY BUTTERMILK FRIED CHICKEN



Spicy Buttermilk Fried Chicken image

This comes from a special BHG publication called "Chicken". I really like fried chicken and I love spicy, so this is one of my favorites when I'm looking for something easy and comforting. The original amount of spices called for makes this dish so-so spicy, so I double the cayenne (original recipe calls for 1/2 tsp). Cooking time includes time to marinate.

Provided by hepcat1

Categories     Chicken

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 1/2 lbs meaty chicken pieces
1 cup buttermilk
1 tablespoon bottled hot pepper sauce
1/2 teaspoon salt
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon cayenne pepper
shortening or cooking oil, for deep frying

Steps:

  • Skin chicken if desired.
  • Mix together buttermilk, hot pepper sauce and 1/2 teaspoon salt in a bowl or large plastic bag; add chicken and turn to coat.
  • Chill for 2- 24 hours, turning occasionally to keep chicken well coated.
  • Drain chicken in a colander until well drained; discard buttermilk mixture.
  • Mix together flour, 1/2 teaspoon salt, black pepper and cayenne pepper in a bowl or large plastic bag; add chicken a few pieces at a time and turn or shake to coat well; tap off excess flour.
  • Melt shortening or oil in a deep, heavy 12-inch skillet over medium-high heat until it reaches 365 degrees.
  • Carefully place chicken, meaty sides down, in hot shortening/oil.
  • Cook chicken, uncovered, for 10 minutes (temperature will drop when you add chicken, so don't begin timing until all chicken is added).
  • Use tongs to turn chicken; cook for an additional 10- 12 minutes more or until chicken is tender and no longer pink.
  • Remove chicken from skillet and drain well.

Nutrition Facts : Calories 473.7, Fat 26.8, SaturatedFat 7.8, Cholesterol 131.8, Sodium 860.3, Carbohydrate 19.3, Fiber 0.8, Sugar 3.1, Protein 36.4

SPICY GARLIC BUTTERMILK BATTERED FRIED CHICKEN STRIPS



Spicy Garlic Buttermilk Battered Fried Chicken Strips image

Tasty mixture of spice and garlic create a crispy chicken coating that will be the hit any time it is served.

Provided by @MakeItYours

Number Of Ingredients 12

2 lbs boneless skinless chicken breasts
2 cups buttermilk
1 teaspoon red pepper sauce
2 garlic cloves, mashed
2 cups all-purpose flour
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups vegetable oil

Steps:

  • In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.
  • Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.
  • Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight.
  • Remove chicken from refrigerator about 1/2 hour before cooking.
  • In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper. Exact amounts of spices can be adjusted to personal tastes.
  • Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan. When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan.
  • Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.) into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications), and heat oil to 360 degrees.
  • Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown. Do not add too many pieces at one time or the oil temperature will drop too low.
  • Remove chicken from hot oil and place on clean paper towels to drain. These serve immediately or allow to cool to room temperature.
  • For extra spicy chicken increase amount of cayenne pepper in flour mixture.

SPICY FRIED CHICKEN WITH BUTTERMILK GRAVY



Spicy Fried Chicken With Buttermilk Gravy image

This recipe is off a recipe card I got at a grocery store. It says that the recipe is from Mississippi Memories by Rick Rodgers, Delta Queen Steamboat Company. This recipe recaptures the sumptuous, southern eating traditions found on grand riverboats. This is southern fried chicken...kicked up a notch! Prep time does not include the chicken soaking time.

Provided by QueenJellyBean

Categories     Whole Chicken

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 cups buttermilk, divided
2 garlic cloves, crushed through a press
1 teaspoon hot pepper sauce
2 (3 1/2 lb) whole chickens (each cut into 8 pieces)
2 cups vegetable oil
2 cups flour
2 tablespoons paprika
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper (to taste)
1 1/2 teaspoons salt
1 1/2 cups milk
salt and pepper, to taste
hot pepper sauce, to taste

Steps:

  • In a bowl, combine 2 cups buttermilk, garlic and pepper sauce. Add chicken and toss. Cover and refrigerate for 4 hours or overnight.
  • Preheat oven to 400 degrees.
  • In a large heavy skillet, heat oil over medium high heat until hot but not smoking.
  • In a large paper bag, combine dry ingredients: flour, paprika, basil, thyme. pepper, garlic powder, onion powder, cayenne and salt.
  • Remove 1/3 of chicken from marinade, shaking off excess. Place chicken in bag and shake to coat. Shake off excess flour and place in skillet.
  • Cook, turning once, until browned, about 10 minutes. Oil should be hot but not smoking.
  • Transfer chicken to baking sheet. Repeat with remaining chicken.
  • Discard marinade but reserve 1/4 c of seasoned flour and leave 3 T of oil in the skillet.
  • Bake chicken 20-25 minutes.
  • Transfer to paper towel lined baking sheet.
  • Return skillet with reserved oil to stove and heat over medium low heat. Whisk in reserved flour and simmer for 2 minutes.
  • Whisk in 1 cup buttermilk and heat;do not boil.
  • Season with salt and pepper and pepper sauce to taste.
  • Transfer chicken to a platter.
  • Serve with potatoes and gravy.

SUNNY'S SPICY BUTTERMILK FRIED CHICKEN AND WAFFLES



Sunny's Spicy Buttermilk Fried Chicken and Waffles image

Get this all-star, easy-to-follow Sunny's Spicy Buttermilk Fried Chicken and Waffles recipe from Sunny Anderson

Provided by @MakeItYours

Number Of Ingredients 18

2 cups buttermilk
1/2 cup gochujang (Korean hot pepper paste), slightly melted to loosen
Kosher salt and coarsely ground black pepper
4 bone-in, skin-on chicken thighs
4 whole (drum, flat and tip) bone-in, skin-on chicken wings
2 cups all-purpose flour
1/2 cup cornstarch
Peanut oil, for frying
4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 cup sugar
6 large eggs, separated
3 1/2 cups whole milk
1/2 cup vegetable oil
1/4 teaspoon almond extract
Cooking spray, for spraying the waffle iron
Maple syrup, for serving

Steps:

  • Special equipment: a deep-frying thermometer and a waffle iron
  • For the chicken: In a large bowl, whisk the buttermilk, gochujang and 1 teaspoon each salt and pepper. Pour into a resealable plastic bag and add the chicken. Seal and massage the bag to coat the chicken; refrigerate overnight or for at least 4 hours.
  • In a large bowl, mix the flour, cornstarch, a pinch of salt and a few grinds of pepper. Remove the marinated chicken from the bag and shake off the excess marinade. Drop all of the chicken into the flour mixture and toss to coat. Let rest, refrigerated, for 1 hour. Toss again, then rest for 30 minutes in the refrigerator, followed by 30 minutes at room temperature.
  • In a cast-iron pan or deep fryer, add about 2 inches peanut oil and heat to 375 degrees F. Toss the chicken one last time, then shake off the excess flour. In batches, add the chicken gently to the oil and fry until cooked through and the juices run clear, 12 to 16 minutes. Remove to a paper towel-lined plate and sprinkle with a pinch of salt. Repeat with the remaining chicken.
  • For the waffles: Preheat the oven to 200 degrees F.
  • In a large bowl, sift together the flour and baking powder. Add the salt and 2 tablespoons of the sugar. In a medium bowl, whisk the egg yolks until smooth, then add the milk, vegetable oil and almond extract. Make a well in the center of the dry ingredients. Pour in the liquid ingredients and gently stir the batter with a wooden spoon until just combined. Be careful not to overmix. In a large bowl, whisk the egg whites until foamy. Add the remaining 2 tablespoons sugar and beat until soft peaks form. Gently fold the whites into the batter.
  • Preheat a waffle iron according to the manufacturer's instructions. Lightly coat the top and bottom of the iron with cooking spray.
  • Pour about 1/2 cup to 2/3 cup batter into the waffle iron. Cook until golden brown, about 5 minutes depending on the manufacturer's instructions. Transfer to a serving platter and keep warm in the oven. Repeat with the remaining batter. Serve the waffles warm with the fried chicken and maple syrup.

SPICY BUTTERMILK FRIED CHICKEN RECIPE - (4.2/5)



Spicy Buttermilk Fried Chicken Recipe - (4.2/5) image

Provided by Treebs

Number Of Ingredients 10

3 cups buttermilk
1/4 cup Original TABASCO® brand
Pepper Sauce
3 teaspoons salt, divided
1 (2 1/2 to 3 pound) chicken, cut up into 8
pieces 2 cups all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
Canola oil for deep frying

Steps:

  • 1.Combine buttermilk, TABASCO® Sauce, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours. 2.Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes. 3.Add about 1-inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350 degrees F. 4.Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet.

SPICY BUTTERMILK FRIED CHICKEN



SPICY BUTTERMILK FRIED CHICKEN image

Categories     Marinade     Chicken     Fry

Yield 4 servings

Number Of Ingredients 14

2 cups buttermilk
1/4 cup hot sauce
3-4 lb. cup up chicken
3 cups seasoned bread crumbs
1 t salt
1/2 t freshly ground pepper
3 lg eggs, lightly beaten
oil
PAN GRAVY:
1/2 yellow onion, chopped
1 c chicken broth
2 T cornstarch
1/4 c water
S&p

Steps:

  • In large, shallow dish combine buttermilk and hot sauce. Add chicken. Cover and marinate in refrigerator one hour. Preheat oven to 375. Combine bread crumbs, S&P in med bowl. Place eggs in shallow bowl. Dip chicken in crumbs, then in egg, then in crumbs again. Heat 2" oil. Fry chicken until brown on all sides, but not cooked through. Place in shallow baking dish. Bake until no longer pink in center, about 20-30 min. GRAVY: Pour off oil from pan, leaving browned bits. Add onion and broth. Cook until onions are tender. Stir together cornstarch and water and stir into pan. Thicken and season with S&p.

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