WHAT YOU NEED :
#FOR THE WET BATTER :
– Chicken: 4 lbs
– Hot sauce: 2 C
– Buttermilk: 1 C
– Eggs: 2 (medium)
– Season-salt: 1 tbsp.Of {Lawry’s}
#FOR THE DRY BATTER :
– All-purpose flour3 C:
– Italian-season: 2 tbsp
– Paprika: 1+1/2 tbsp
– Garlic powder: 1 tbsp
– Cajun-season: 1 tbsp.
PREPARATION :
1- Prepare the wet batter by mixing all wet ingredients in a medium bowl to marinate for about 3 hours (I prefer overnight).
2- Next, you should prepare the dry batter by mixing all dry ingredients in another bowl; set them aside for later.
3- Make sure to take the chicken from the wet batter and shake it in flour batter.
4- You can pour, meanwhile, vegetable oil in a frying pan.
5- As soon as it reaches 400 degrees Fahrenheit, fry the chicken for approx 15 minutes, about 7 to 8 minutes on each side.
