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Steps
1
Place chicken pieces in a large resealable food storage bag. Add all marinade ingredients and refrigerate at least 2 hours or overnight to marinate.
2
In pie pan, mix flour and all remaining chicken ingredients except oil. Heat about 1/2 inch oil in 12-inch skillet over medium-high heat.
3
Remove chicken pieces from marinade a few at a time, allowing excess to drip off. Roll chicken in flour mixture until well coated. Add chicken to hot oil in skillet, a few pieces at a time until all pieces are in skillet. Cover; cook over medium-high heat 10 minutes or until deep golden brown. Discard marinade.
4
Uncover skillet. Turn chicken; cook 5 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F for breasts; 180°F for thighs). Drain chicken on several layers of paper towels. Serve warm, or refrigerate and serve cold.
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Ground red pepper, also called cayenne pepper, provides a little bit of spice in this buttermilk fried chicken recipe. If you like it a little spicier, add in extra cayenne.
Cold fried chicken is delicious, especially in the summertime. To eat this buttermilk chicken cold, prepare the recipe as directed, then cover and refrigerate until the next day. Pack the chicken in a cooler along with other family favorites, like potato salad, fresh fruit, lemonade and iced tea, and bring to a picnic.
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