• 1 (about 3-to-4-lb) chicken, cut into 8 pieces
• 2 cups low fat buttermilk
• 1 cup hot sauce
• 5 eggs
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1/2 teaspoons cayenne pepper
• 1 tablespoon kosher salt
• 2 teaspoons garlic powder
• 2 cups self rising flour
• 1 gal peanut oil
• Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
• Drain chicken in a colander.
• Place the chicken in a heavy re-sealable bag or a baking pan large enough to hold the pieces in one layer.
• In a medium bowl, whisk together the hot sauce and eggs until well combined.
• Pour enough of the mixture over the chicken to coat it, but do not drown it.
• Allow the chicken, covered, to marinate in the refrigerator for at least 1 hour and up to 8 hours. (Discard left over marinade.)
• Heat the oil to 335 degrees F in a Dutch oven.
• While the oil is heating, combine flour,salt, paprika, garlic powder, and pepper. in a large bowl.
• Shake off the excess marinade from the chicken piece and coat in the flour mixture.
• Shake off the excess flour and set the chicken aside on a rack.
• Place chicken skin side down into the pan.
• Put thighs in the center, and breast and legs around the edge of the pan.
• The oil should come half way up the pan.
• Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side.
• More importantly, the internal temperature should be right around 165 degrees. (Be careful to monitor oil temperature every few minutes.)
• Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.
Tip: If you can’t find self-rising flour, use 1 1/2 cups of all-purpose flour mixed with 1 tablespoons baking powder and 1 teaspoon salt.
If you don’t have buttermilk, combine 2 cups milk with 2 TB spoons vinegar. Let it stand for 5 minutes before pouring over chicken.