Ingredients
Units
Scale
- 1 whole chicken, quartered
- 2 cups buttermilk (or sour milk see recipe notes)
- 1 cup Andria's Barbecue Sauce
- Salt & Pepper to taste
- 1 teaspoon cayenne
- 1/2 tsp paprika
For the Coating:
- 1 tablespoon sugar
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup cornstarch
- 2 cups AP flour
- Oil for frying
Instructions
- In a large bowl place chicken pieces.
- Whisk together buttermilk and spices. Pour over the chicken along with the barbecue sauce. Toss the chicken in the brine and make sure each piece is coated. Cover and refrigerate for 2 hours or up to overnight.
- In a large cast iron pan heat 1-inch of oil to 325-350 degrees F.
- In a large bowl, whisk together ingredients for coating.
- Double coat each chicken piece and fry for about 5-6 minutes each side or until golden and internal temp reads 165 degrees F.
- Line the fried chicken on a wire rack and sprinkle with flaky salt. Serve alongside barbecue sauce and fresh lemon. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Fried
- Cuisine: American
