SPICY BUTTERMILK BATTERED FRIED CHICKEN

2 cups buttermilk
3 teaspoons red pepper sauce
1 (3 to 4) pound chicken cut into 8 pieces, rinsed and patted dry
2 1/2 cups flour
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 tablespoon salt
1 teaspoon freshly ground pepper
Crisco Canola Oil as needed

In a shallow baking dish, whisk together the buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for 2 hours and up to 24.

In a shallow baking dish, whisk together the flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper. Toss the chicken pieces in the seasoned flour, a few at a time, until well coated. Dip chicken in the buttermilk, then coat again in flour mixture.

In a large heavy skillet, pour Crisco Pure Canola Oil to a depth of 1 inch. Heat the oil to 350 degrees F. (Use a deep fryer 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 a total of about 15 minutes, or until chicken is evenly golden brown and crisp.

Carefully remove cooked chicken from pan. Place on a paper towel lined plate to drain. Serve warm or at room temperature.

Servings 4
Source: Crisco