Hot-Sauced Fried Chicken
"A picnic in Louisiana wouldn't be a picnic without crispy fried chicken. This rendition will knock your socks off. The chicken is soaked in a hot sauce and buttermilk mixture overnight before it's fried. Don't be uneasy about the amount of hot sauce. I promise a lot of the heat is cooked off during frying and the flavor is great...."
INGREDIENTS
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1 chicken fryer (about 4 1/2 pounds), cut into 10 pieces
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1/2 cup hot sauce
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1/2 cup buttermilk
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3/4 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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4 cups vegetable oil
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2 cups bleached all-purpose flour
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1 tablespoon Emeril's Creole Seasoning (see recipe)
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