Category: Main Dish
Cuisine: not set
1 quart buttermilk
Two 3-pound whole chickens cut into 8 pieces each
3 cups all-purpose flour
1 tablespoon hot paprika
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
48 ounces all-vegetable shortening or canola oil for frying
Hot sauce and assorted pickles for serving
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