Ingredients
- 3 cups buttermilk
- 1 teaspoon salt
- 1-2 jalapeño peppers, minced
- 3 cloves garlic, minced
- Juice of 1 lime
- Several tablespoons Tabasco, to taste
- 6-8 small pieces of chicken, cut up, skin on
- 1 1/2 cups all purpose flour
- 1/8 cup salt
- 1 teaspoon black pepper
- 3/4 teaspoon cayenne pepper
- 1 tablespoon baking powder
Directions
-
Combine buttermilk, salt, jalapeno peppers, garlic, lime juice, tobasco and chicken in a resealable bag or air tight container to marinate overnight or at least 4 hours.
-
Combine flour, salt, black pepper, cayenne pepper and baking powder in a bag or large mixing bowl. Dredge the chicken pieces and allow to rest for at least 20 minutes (ideally, one hour in the refrigerator), on a wire rack and baking sheet.
-
Gently heat oil to 350° F. Depending on the size of your chicken, fry for about 4-6 minutes per side, until the crust is golden brown and the internal temperature reaches 190°F (thigh meat). Drain on several layers of paper towels and allow to rest approximately 7 minutes before serving.