Assorted Chicken peices
1 cup hot sauce
2 tbsp Creole seasoning or Lawry’s seasoned salt
2 cups buttermilk
Flour for dredging and a dutch oven half full of canola oil.
Rinse and trim fat off chicken and paper towel dry. Add chicken, hot sauce and seasoning to a bowl and refrigerate 20 minutes ( the longer it marinates the better it tastes). Add buttermilk and refrigerate another 40 minutes.
Dredge chicken in flour before heating oil to let the flour sink in a bit.
Add chicken to hot grease and fry 30 minutes or until done.
Seriously. The. Best. Fried Chicken. I’ve ever made or had. So juicy and flavorful.