Prep Time 15m
Cook Time 15m
Ready Time 150m
Yield 4 servings

  • 2 cups buttermilk
  • 2 tablespoons hot pepper sauce
  • 2 pounds meaty chicken pieces, rinsed and patted dry
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • Crisco® Pure Canola Oil, for frying
Preparation Directions
  • Step 1Whisk together buttermilk and hot pepper sauce in shallow baking dish. Add chicken pieces. Turn to coat. Cover and refrigerate 2 hours or up to 24 hours.
  • Step 2Stir together flour, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper in separate baking dish. Toss chicken pieces in seasoned flour, a few at a time, until well coated. Dip chicken in buttermilk, then coat again in flour mixture.
  • Step 3Pour oil to a depth of 1-inch in large heavy skillet. Heat oil to 350ºF. Add chicken pieces in a single layer, skin side down. Fry about 4 minutes. Turn over. Fry the other side about 4 minutes. Turn again, frying a total of about 15 minutes until chicken is evenly golden brown and crisp and juices run clear. Remove cooked chicken from pan. Place on a paper towel lined plate to drain.
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