• 1 qt. Buttermilk
  • 1/4 c. of hot sauce
  • 1/4 c. of kosher salt
  • 8 chicken drumsticks
  • 8 chicken thighs
  • 6 c. of vegtable oil, lard, or bacon grease for frying
  • 4 c. of all purpose flour
  • 1/4 c. Hungarian paprika
  • 3 T. freshly ground black pepper
  • 1 T. cayenne pepper

Combine buttermilk, hot sauce, and salt in a large bowl. Add chicken, cover the bowl and regrigerate over night.

Heat of your large cast iron skillet or Dutch oven and heat over high heat until a pinch of flour in the oil bubbles.

In a medium bowl combine flour, paprika, black pepper and cayenne. Working in batches, remove the chicken pieces from the buttermilk, coat them in the flour mixture, shake off the excess, and place them in the hot fat.0

I suggest letting them cook on one side for about 8 minutes then flipping them over to the other side for another 8 minutes. Don’t flip more than once or the batter will fall off! Just be patient and turn heat lower, so you wont burn the batter.

Transfer chicken to a wire rack to drain; blot them with paper towels. Continue the process until all the chicken is cooked,