Directions
- Place chicken in a large bowl or Large ziploc. Then seasoned with salt followed by all the crushed garlic, hot sauce and creole seasoning.
- Refrigerate for at least 4 hours, or overnight.
- When ready to fry, pour buttermilk in the marinated chicken. Then set aside.
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, cayenne pepper, herbs and black pepper.
- Remove marinated chicken from buttermilk and dredge in flour mixture, shaking any excess flour
- Double dip the chicken in the buttermilk, followed by the flour mixture - shake off any excess flour. Set aside for about 10-15 minutes while preparing oil. This will help the coating to stay on better.
- Heat oil in a deep fryer or cast iron skillet to 375°F.
- Using a thong and carefully and slowly place the chicken in the hot oil. Work in batches. Do not overcrowd the skillet.
- Fry the chicken until golden brown, turning once every 10. Chicken is done when it is no longer pink inside and its juices run clear. You may do a test by piercing the chicken with a fork.
- Drain the chicken on paper towels and then transfer them on a wire rack.
- Let cool for 10 minutes, and enjoy by the fire!
