- Cook Time
- Prep Time
- 1 quart peanut oil
- 1 cup buttermilk
- 1/3 cup hot sauce, such as Tabasco
- 1 egg
- 2 cups self-rising flour
- 1/4 cup garlic powder
- 1/4 cup kosher salt
- 1/4 cup paprika
- 3 - 3 1/2 pounds chicken parts, breasts halved crosswise
- 1/4 adobo seasoning, such as Goya
Heat the oil in a large pot over medium until a deep-fry thermometer registers 350 degrees.
Meanwhile, in a medium bowl, whisk the buttermilk, hot sauce and egg. In a large resealable plastic bag, mix the flour, garlic powder, salt, paprika and 1 tsp. pepper. Sprinkle the chicken with the adobo. In batches, coat the chicken in the egg mixture, then add to the bag; seal and shake to coat.
In two batches, fry the chicken, turning occasionally, until browned, crispy and cooked through, 10 to 12 minutes per batch. Transfer to a rack set in a baking sheet to drain.