Eldhús elgs

Ingredients

• 2 cups buttermilk
• 1 tablespoon hot pepper sauce
• 3 pounds bone-in chicken pieces
• 2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons poultry seasoning
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon ground red pepper
• 1 teaspoon black pepper
• 1 cup vegetable oil

Instructions

1. In a large resealable bag, combine buttermilk and hot pepper sauce.
2. Add the chicken and coat thoroughly.
3. Refrigerate for at least 2 hours or up to 24 hours.
4. In another large bag or shallow bowl, combine flour, salt, poultry seasoning, garlic salt, paprika, ground red pepper, and black pepper.
5. Remove chicken from the marinade and shake off excess liquid.
6. Coat each piece thoroughly in the seasoned flour.
7. Heat vegetable oil in a large cast iron skillet to approximately 350 degrees F.
8. Fry the chicken in batches, turning occasionally.
9. Cook for about 30 minutes, or until the internal temperature reaches 165 degrees F and the coating is golden brown.
10. Drain on paper towels.
11. Keep warm while cooking remaining batches.
12. Serve immediately.