Buttermilk Fried Chicken

Sabrina Drayton doesn't measure anything here and says so plainly, which is how most good fried chicken gets made. The two things she does insist on: season the flour with the same blend you seasoned the chicken with, and press the coating on so it sticks.

Ingredients

• Chicken
• Salt
• Black pepper
• Garlic powder
• Onion powder
• Oregano
• Paprika
• Buttermilk
• Louisiana Hot Sauce
• Flour
• Oil for frying

Instructions

1. Season the chicken. Season the chicken with salt, black pepper, garlic powder, onion powder, oregano and paprika.
2. Make the wet batter. In a separate bowl, mix buttermilk with a good amount of Louisiana Hot Sauce.
3. Season the flour. Put flour in another bowl and season it with the same seasonings you used on the chicken. Don't measure, just make sure the flour is seasoned well.
4. Dredge. Dip each piece of chicken into the buttermilk mixture, then coat it really well in the seasoned flour. Press the flour onto the chicken so the coating sticks.
5. Fry. Deep fry in hot oil until crispy, golden brown, and completely cooked through.