Spicy Buttermilk Battered Fried Chicken

[Hj]

2 c. buttermilk
3 tsp. red pepper sauce
1 ¾ lb. chicken cut into 8 pieces rinsed patted dry

2 ½ c. flour
1/2 T. dried oregano
1 T. garlic granular
1 tsp. paprika
1 tsp. cayenne pepper
1 T. salt to taste
1 tsp. pepper

Vegetable oil as needed

Using shallow baking dish, whisk together buttermilk with red pepper sauce. Add chicken pieces and turn to coat. Cover - refrigerate 2 hours up to 24.

Using shallow baking dish -2 nd group of seasoned flour. Toss chicken pieces in seasoned flour- until well coated. Dip chicken in buttermilk- coat again in flour mixture.
Using large skillet- pour oil to depth of 1 inch or deep fryer. Heat oil to 350° F. Place chicken pieces in a single layer- skin side down to skillet. Fry about 4 minutes- turn over - fry other side about 4 minutes. Turn again- frying total of about 15 minutes- or until chicken is evenly golden brown and crisp. Drain. Serve warm or at room temp.

Note can add little chiptole powder in seasoning or cajun spice.