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17Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 whole chicken (cut into 10 pieces)
- 3 Tbsp. kosher salt (plus more, to taste)
- 3 cups all-purpose flour
- 2 Tbsp. garlic powder
- 2 Tbsp. onion powder
- 2 Tbsp. paprika
- 2 tsp. cayenne pepper
- ground black pepper (Freshly, to taste)
- 4 cups buttermilk (32 fl. oz./1 l)
- 2 Tbsp. hot sauce
- Tabasco
- peanut oil (for frying)
- 1/4 bunch fresh thyme
- 3 sprigs fresh rosemary
- 1/4 bunch fresh sage
- 1/2 head garlic (about 12 cloves, smashed, husk still attached)
- lemon wedges (for serving)
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Reviews(2)
Eddie P 3 years ago
Excellent. Beware of excessive salt. Between the brine & flour there is a lot of sodium for 10 pieces of chicken. Perfect for us but your tolerance may be lower. Don’t let the dredged chicken sit on the sheet pan too long before dripping onto the hot oil or they’ll get soggy. Filter the oil after it cools & reuse it. It holds the flavor well.