Ingredients :

1 (1.35kg) whole chicken, cut into pieces

salt and ground black pepper to taste

1-liter buttermilk

2 tables_poons hot pepper sauce

1 teas_poon cayenne pepper

375g plain flour

1 tables_poon cayenne pepper

2 teaspoons garlic granules

1 teas_poon paprika

salt and ground black pepper to taste

1-liter vegetable oil for deep frying


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

Wh_isk together the buttermilk, hot Poivrade, and 1 teas_poon of cayenne pepper during a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and canopy the dish with cling film. Refri_gerate for about 2 hours to ma_rinate.

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

Place the flour, 1 table_spoon of cayenne pepper, garlic granules, paprika, and salt and pepper to taste during a large plastic rese_alable bag; shake well to mix. Place 2 or 3 pieces of chicken at a time into the bag and shake well to coat the chicken pieces with seasoned flour.

Heat oil during a deep fat fryer or large sau_cepan to 180 degrees C. Gently place chicken pieces into the recent oil and fry until chicken is cooked through and golden brown, 8-10 minutes (bre_asts and wings) or 13 to fifteen minutes (thighs and drum_sticks). Drain the fried chicken on kitchen tow_els.