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- 2 cups buttermilk
- 1 tablespoon Tabasco sauce
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme
- 3 garlic cloves
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1 chicken, cut up
- 1 cup flour
- Vegetable oil, for frying
- In a medium bowl, mix the buttermilk, Tabasco, Worcestershire, thyme, garlic, paprika, salt, and pepper.
- Marinate the chicken in the mixture overnight.
- Dredge the chicken pieces in 1 cup flour seasoned with salt and pepper, pressing the flour in firmly.
- Fry the chicken in 1 inch of the oil in a cast-iron skillet for 10 minutes. Turn the chicken and fry for another 10 minutes.
- Remove and drain the chicken pieces on paper towels before serving.
