- 4 lb. whole chicken (cut into 10 pieces, breast cut in half)
- 2 and 1/2 cups buttermilk
- 2 tsp. hot sauce
- 1 and 1/2 tsp. salt, divided
- 2 cups all-purpose flour
- 1 tsp. sweet paprika
- 1/2 tsp. garlic powder
- 1/8 tsp. black pepper
- 1/8 tsp. nutmeg
- 3–4 cups vegetable oil
- In a large glass container mix together buttermilk, hot sauce, and 1/2 teaspoon of salt. Place chicken pieces into the buttermilk and cover. Refrigerate and leave it for at least 3 hours or overnight.
- Before frying, in a zip top bag, mix flour with remaining 1 teaspoon of salt, sweet paprika, garlic powder, black pepper, and nutmeg. Close and shake it well to mix.
- Remove chicken pieces from buttermilk, letting the excess drip off. Place 2 pieces in the bag and shake it well, until the chicken is thoroughly coated. Remove and place on a wire rack. Repeat for remaining pieces of chicken.
- Get out a wide saucepan deep enough to fit the 4 cups of oil and have the same amount of space left over (for when you drop in the chicken and the oil level rises). Add oil and heat over medium heat until it reaches 350°F.
- Place chicken in the oil and fry for about 20-25 minutes, turning halfway through. Once the chicken is dropped into the oil the temperature will lower to 300°F – 325°F. Keep it at around that temperature, adjusting the heat of the stove to do so. Lower the heat if the exterior of the chicken seems to be cooking faster than the interior.
- Chicken is done when internal temperature is 165°F or higher on an instant-read thermometer.