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Hot Sauced Fried Chicken

  • Yield: 6 to 8 servings


  • 1 fryer (about 4 1/2 pounds), cut into 10 pieces
  • 1/2 cup hot sauce
  • 1/2 cup buttermilk
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups vegetable oil
  • 2 cups bleached all-purpose flour
  • 1 tablespoon Creole Seasoning


  • Put the chicken in a large mixing bowl, add the hot sauce, buttermilk, salt, and pepper, and stir to coat evenly. Cover and refrigerate for 8 hours, turning the chicken pieces several times.
  • Remove the chicken from the refrigerator. In a deep cast-iron skillet, heat the vegetable oil to 360?F.
  • Combine the flour and 2 teaspoons of the Creole seasoning in a large mixing bowl. Dredge several pieces of chicken at a time in the flour, coating evenly and shaking off any excess. Fry the chicken, 4 to 5 pieces at a time, in the hot oil until golden brown, about 6 minutes on each side. Drain on paper towels and sprinkle with the remaining 1 teaspoon Creole seasoning. Serve hot or at room temperature.