Cajun Fried Chicken

Name: Shore Lunch
Telephone: +

Recipe tags: breading-batter mix, easy difficulty, lunch, deepfry

1	(4 - 5 pound) fryer chicken, cut into eight pieces
4 cup	buttermilk
1½ cup	The Original “Louisiana” Brand Hot Sauce™, divided
2 Tbsp	cayenne pepper
1½ tsp	garlic powder
1 tsp	onion powder
1 tsp	paprika
1 pkg	Shore Lunch^® Classic Fried Chicken Breading Mix
4 cup	fryer oil

1

Add the buttermilk, 1 cup Hot Sauce, cayenne pepper, garlic powder, onion powder, and paprika to a large mixing bowl. Add the chicken pieces, cover and refrigerate for 12 hours.
2

Add the oil to a large pot or skillet and heat to 350°F.
3

Remove the chicken from the refrigerator. Add the Breading Mix to a large plastic bag. Remove the chicken from the buttermilk mixture, shaking off the excess, and add the chicken to the Breading Mix, toss to coat.
4

Remove the chicken from the bag, shake off the excess, and carefully add to the oil. Cook the chicken in batches for 15 - 18 minutes, or until the internal temperature reaches 165°F when checked with an instant-read thermometer. Make sure to turn the chicken halfway through the cooking time if not completely submerged in oil.
5

Carefully remove the chicken from the oil and brush with the remaining ½-cup Hot Sauce.
6

Serve immediately.

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