Crispy Fried Chicken
1 pkg whole cut up chicken
1 carton buttermilk
Tabasco Garlic Pepper Sauce
All-Purpose Flour seasoned with creole seasoning, salt, garlic and onion powders
Put the chicken in a gallon-sized ziploc bag and add buttermilk until the chicken is covered completely. Add a generous amount of hot sauce (the liquid should be pink). Close the ziploc and shake to distribute hot sauce in the milk. Place in a bowl in the refrigerator overnight.
The next day when you’re ready to fry, empty the bag of chicken into a colander to get all the excess liquid off. Using tongs, coat pieces completely with flour, then set on a baking rack over paper towels for 15-20 minutes to allow the chicken to come to room temperature and for the flour to soak in.
While that’s sitting, heat up 1.5 inches crisco in a cast iron skillet. Attach an oil thermometer to the side. Fry each piece at 350 degrees for about 5 minutes on each side, flipping only once. Remove to a roasting pan fitted with a rack for the grease to drip through. Bake at 350 with foil loosely covering until cooked through.
If you like, you can use a little of the leftover oil from frying to make a brown gravy for mashed potatoes. To do this, my husband made a roux using the frying oil and the seasoned flour. Once browned to his liking, he slowly stirred in water until it was thick and smooth.