Roscoe’s classic fiery Southern browned chicken is the genuine deal—deeply brilliant and fresh on the exterior, and sodden and delicate interior. Marinated in buttermilk and hot sauce, it’s hot and flavorful.

Ingredients

• 1 entire chicken, cut into 8 pieces
• 2 mugs buttermilk
• 3 expansive eggs
• 7 dashes hot sauce
• 2 tablespoons legitimate salt, divided
• 2 tablespoons crisply ground dark pepper, divided
• 2 glasses all-purpose flour
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 quart vegetable oil for singing, or as required

Directions

Step 1

Combine chicken, buttermilk, eggs, hot sauce, 1 tablespoon salt, and 1 tablespoon dark pepper in a huge bowl. Mix until coated. Cover and refrigerate for at slightest 20 minutes or up to overnight,

Step 2

Combine flour, remaining 1 teaspoons salt, remaining 1 tablespoon dark pepper, onion powder, garlic powder, paprika, oregano, and cayenne in a expansive bowl; whisk until well combined. Set a wire rack over a rimmed preparing sheet.

Step 3

Remove chicken from the fridge. Working with one piece at a time, evacuate from the marinade and permit abundance to dribble off into flour dig. Drop chicken into flour dig. Coat equitably in the flour blend, squeezing dig onto chicken. Set pieces on the arranged wire rack. When all pieces are coated, dig and press each piece a moment time; return chicken to the wire rack.

Step 4

Pour oil into a expansive Dutch broiler to a profundity of 1 inch. Warm over medium-high warm until it comes to 350 degrees F (175 degrees C). Put a clean wire rack over a paper towel-lined heating sheet.

Step 5

Add a few chicken pieces to the hot oil and cook, turning once or twice, until brilliant brown on the exterior, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An moment studied thermometer embedded close the bone ought to studied 165 degrees F (74 degrees C). Keep up the oil temperature around 320 degrees F (160 degrees C) amid cooking. Evacuate chicken to the arranged clean wire rack. Return oil to 350 degrees F (175 degrees C) and rehash to sear remaining chicken. Serve promptly.