SPICY FRIED CHICKEN & VINEGAR

Ingredients:

For the chicken:

• 2-3 pounds chicken pieces (such as drumsticks, thighs, or wings)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

For the vinegar sauce:

• 1/2 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon hot sauce (such as Tabasco)
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure the chicken is fully coated. Cover the bowl and refrigerate for at least 2 hours, or overnight if possible. This step helps tenderize the chicken and infuse it with flavor.
2. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
3. Heat vegetable oil in a deep skillet or Dutch oven to a temperature of 350°F (175°C).
4. Remove the chicken pieces from the buttermilk, allowing any excess liquid to drip off.
5. Dredge the chicken pieces in the seasoned flour mixture, making sure they are coated evenly. Shake off any excess flour.
6. Carefully place the coated chicken pieces into the hot oil, a few at a time, without overcrowding the pan. Fry the chicken in batches for about 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
7. Once cooked, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
8. While the chicken is resting, prepare the vinegar sauce. In a small bowl, whisk together the apple cider vinegar, water, hot sauce, honey, salt, black pepper, and red pepper flakes (if desired).
9. Serve the spicy fried chicken hot, drizzled with the vinegar sauce or served alongside it for dipping.
10. Enjoy..