Southern Spicy Fried Chicken

Sprinkle the chicken pieces with salt and pepper and place them in a deep-sided baking dish.

Whisk together the buttermilk hot pepper sauce and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken stir to coat all sides of the chicken pieces and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.

Remove the chicken pieces from the buttermilk mixture and shake off excess. Discard the remaining buttermilk mixture.

Place the flour 1 tablespoon of cayenne pepper garlic powder paprika and salt and pepper to taste in a large plastic zipper bag and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag and shake well to coat the chicken pieces with seasoned flour.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil and fry until chicken is cooked through and golden brown 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.