Ingredients :
- 1 broiler/fryer chicken, 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
Directions :
- In a 5- or 6-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low until meat is tender, 3-4 hours. Remove chicken from slow cooker; discard liquid.
- 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.
- In a bowl or shallow dish, mix flour and seasonings. Add chicken, a few pieces at a time; turn to coat. Shake off excess.
- In a deep skillet, heat 2 in. oil to 375°. Fry chicken, a few pieces at a time, until chicken is golden brown and juices run clear, 4-6 minutes on each side. Drain on paper towels.
