Sourced: Hamburger Hamlet in Southern CA since the 50's has served the best chicken for years! This is my favorite recipe!! http://hamburgerhamlet.com
Tags: Any, Appetizer, Kid Friendly, Main Course / Dinner
1 cup plus 1/4 cup buttermilk
1 tablespoon plus 1 teaspoon salt
1 teaspoon Tabasco sauce
3 teaspoons freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon smokey paprika
1/4 teaspoon cayenne pepper
1 fryer chicken cut into pieces
2 cups flour
2 teaspoons baking powder
2 cups vegetable or peanut oil
Apricot Dipping Sauce
1 8 ounce jar apricot jam
3 tablespoons Chinese chili and garlic sauce
2 teaspoons Dijon mustard
1 teaspoon soy sauce
Cut chicken into pieces (e.g. drumsticks, wings, thighs and breasts) cutting each chicken breast in two for even cooking. Whisk together 1 cup buttermilk, 1 tablespoon salt, Tabasco, teaspoon black pepper, pinch of cayenne, and 1/4 teaspoons each garlic powder and paprika. Place chicken in a large ziplocked bag and pour buttermilk mixture over chicken. Seal bag and place in a baking pan or bowl to prevent leaking. Refrigerate for at least 1 hour and up to 24 hours.
Heat oven to 400 degrees. Combine the flour, 1 teaspoon salt, baking powder, 2 tablespoons black pepper, 3/4 teaspoon garlic powder, 3/4 teaspoon paprika and remaining cayenne in a large bowl. Drizzle with 1/4 cup buttermilk and mix with your hands to combine and form little nubs. Working one piece at a time, remove chicken from its buttermilk bath and dredge in the flour mixture to form a thick and even coat, pressing the flour mixture into the meat. Remove chicken to a large plate.
Heat the oil to 375 degrees in a Dutch oven or a large heavy bottomed pot. Working in batches, carefully place chicken in the oil and fry to a deep golden brown, approximately 4 minutes. Carefully turn chicken and fry to a deep golden brown, another 4 minutes. Remove chicken to a wire rack set in a rimmed baking sheet. Once all chicken has been fried, bake in the oven until the internal temperature at the thickest point reaches 160 degrees, 15 to 20 minutes. Remove from oven and allow to rest while preparing dipping sauce.
For the Apricot dipping sauce combine the jam, chili sauce, mustard and soy sauce in a small sauce pan. Stir over medium heat until ingredients are combined and heated through.