Spicy Buttermilk Battered Fried Chicken

[Mama Mangia]

SPICY BUTTERMILK BATTERED FRIED CHICKEN

2 c. buttermilk
3 t. red pepper sauce
1 3-4 lb. chicken cut into 8 pieces, rinsed and patted dry
2 1/2 c. flour
1 T. dried oregano
1 T. garlic powder
1 t. paprika
1 t. cayenne pepper
1 T. salt
1 t. pepper
Vegetable oil as needed

In a shallow baking dish, whisk together buttermilk and red pepper sauce. Add chicken pieces and turn to coat. Cover and refrigerate for 2 hours and up to 24. In a shallow baking dish, whisk together flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper. Toss chicken pieces in seasoned flour, a few at a time, until well coated. Dip chicken in buttermilk, then coat again in flour mixture. In a large heavy skillet, pour oil to a depth of 1 inch. Heat oil to 350* F. Carefully add chicken pieces in a single layer, skin side down. Fry about 4 minutes; turn over and fry the other side for about 4 minutes. Turn again, frying a total of about 15 minutes, or until chicken is evenly golden brown and crisp. Drain. Serve warm or at room temp.