date:Oct 25, 2018
g paper towels.
Prepare the buttermilk batter by combining the flour, corn meal, salt, spices, and herbs in a large bowl. Slowly whisk in the buttermilk and the hot sauce. Place the chicken pieces into the buttermilk batter, cover, and refrigerate for hour.
For frying the chicken
Remove the marinating chicken from the refrigerator 30 minutes prior to frying.
Combine the all-purpose flour, baking powder, and spices in a large bowl. Sift the ingredients into a brown paper bag, if using, or