2 cups buttermilk
2 pounds chicken pieces
0.75 cups Frank’s Hot Sauce
1.5 cups self-rising flour
salt & pepper
Soak the chicken pieces in buttermilk for several hours; drain.
Heat the peanut oil t0 350°F (less than halfway up the pot).
Mix up your spices: equal parts onion powder, garlic powder, paprika, salt and pepper.
Sprinkle the spice mix over the chicken pieces on all sides.
Beat 3 eggs in a medium bowl; add Frank’s hot sauce.
Dip the chicken in the egg mixture, then dredge through the self-rising flour.
Fry chicken until golden brown (about 9 minutes for white meat; 13 minutes for dark meat).