Prep time: 1 Hour
Cook time: 20 minutes
|2 lbs.||Chicken Legs and Thighs|
|1 tsp||Hot sauce|
|2 T||Seasoned Salt|
|2 cups||PS Breading Mix|
|1 quart||Vegetable Oil for frying|
1. Combine the chicken with the buttermilk, hot sauce, and 1 T Seasoned Salt in a large mixing bowl. Cover with plastic wrap and allow to marinate for 1 hour in the refrigerator.
2. In a separate mixing bowl, combine the Breading with the rest of the Seasoned Salt. Remove the chicken from the refrigerator and drain the excess marinade. Coat the chicken in the flour mixture and set aside. Repeat with remaining chicken. Note: if flour dredge is not coating chicken fully, dip in fresh buttermilk and repeat dredge.
3. Heat the vegetable oil to 350˚F and fry the chicken for 15-20 minutes, or until the chicken is golden brown, crispy, and reaches an internal temperature of 160˚F. Drain on paper towels before serving.
Check out our video "Three Ways To Make Fried Chicken"