Marinate the Chicken: In a large bowl, combine the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper.Add the chicken pieces, ensuring they are fully submerged ...

Julia Hartbeck. Whisk together buttermilk, 1/2 cup water, and egg in a large bowl. Remove chicken from brine; discard brine. Add chicken to buttermilk mixture.

Wash the game hens or chicken and dry thoroughly. Remove the backbone from each bird (cook with the other pieces, or save for another use), and cut the remaining chicken into 8 pieces (2 breasts ...

Working in batches, fry the chicken until the internal temperature of the white pieces reaches 160°F, and the dark pieces reach 165°F, on a deep-fry thermometer (13 to 14 minutes for breasts and ...

3. Remove the chicken from the brine and pat dry. Dip a piece into the slurry. Shake the excess slurry off the piece and dredge in the flour to coat completely.

Some cooks will soak livers in milk for 30 minutes to an hour before cooking with them, which is said to tenderize the meat and make it smell and taste less minerally, gamy, and bitter.