SPICY FRIED CHICKEN RECIPES

Steps:

• Mix buttermilk, garlic, 1/8 t. salt, 1/4-1/2 t. pepper, and 1/4 t. cayenne in wide shallow bowl. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning once.
• Transfer drumsticks to wire rack to drain slightly. Combine flour, remaining 2 t. salt, 3/4 to 1-1/4 t. pepper, and 3/4 to 1-1/4 t. cayenne in shallow bowl. Coat drumsticks with flour mixture and place on clean rack or baking sheet. Coat each drumstick again with flour, shake off excess, and let stand at room temperature 30-60 minutes.
• Heat 1/2 in oil in large heavy skillet or electric frying pan to 350-360 degrees. Add half the drumsticks and adjust heat so that oil remains between 300 and 320 degrees. Fry, turning once, until juices run clear when thickest part of drumstick is pierced with fork, 20-24 minutes. Drain on paper towels and keep warm in oven. Repeat with remaining drumsticks. Serve hot or warm.

Steps:

• Wash chicken and pat dry with paper towels.
• In small bowl, combine hot pepper sauce, black pepper, seasoned salt and poultry seasoning.
• Place chicken in plastic bag and pour mixture over.
• Toss to coat well, seal bag and refrigerate for 6 hours or overnight.
• Turn chicken pieces occasionally.
• Place flour in plastic bag.
• Heat oil to 340° in large deep skillet to 1/2 the depth of the pan.
• Remove chicken from marinade and dredge in flour until well coated.
• Fry a few at a time so as not to crowd for 15 minutes.
• Turn and fry 12 to 15 minutes more or until done.
• Drain on paper towels before serving.