Tyler Florence Fried Chicken

Cut chicken into roughly equal sized pieces.

Prepare the brine by mixing buttermilk with sriracha pepper sauce in a bowl.

Add chicken pieces to the brine, cover with plastic wrap, and refrigerate for at least 2 hours (overnight is best).

When ready to cook, heat peanut oil to 360°F.

Set up your coating station: In an oven dish, combine flour, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper.

Using the dry/wet/dry method with tongs:

Fry coated chicken pieces in the hot oil for about 12 minutes until golden and cooked through.

Remove from oil and place on a platter lined with brown paper grocery bag to absorb excess oil.

Season with additional salt and pepper to taste.