1 broiler/fryer chicken (3 to 4 pounds), cut up
3 cups chicken broth
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon lemon-pepper seasoning
2 cups buttermilk
1/2 cup Louisiana-style hot sauce
COATING
1-1/2 cups all-purpose flour
2 teaspoons paprika
2 teaspoons seasoned salt
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon pepper
Oil for deep-fat frying
1. In a 5- or 6-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until meat is tender, 3 to 4 hours. Remove chicken from slow cooker; discard liquid.
2. In a small bowl, whisk buttermilk and hot sauce until blended. Pour into a shallow dish. Add chicken; turn to coat. Refrigerate for 1 hour. Drain chicken, discarding buttermilk mixture.
3. In a bowl or shallow dish, mix flour and seasonings. Add chicken, a few pieces at a time; turn to coat. Shake off excess.
4. In a deep skillet, heat 2 in. oil to 375°. Fry chicken pieces, a few at a time, until chicken is golden brown and juices run clear, 4 to 6 minutes on each side. Drain on paper towels.
Prize Winning Recipe
TOTAL TIME: Prep: 25 min. + chilling. Cook: 3-1/2 hours
YIELD: 6 servings.
Nutrition Facts
5 ounces cooked chicken: 571 calories, 44g fat (7g saturated fat), 105mg cholesterol, 524mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 35g protein.