Step 1

Rinse and pat dry chicken pieces. Cut off any excess skin.

Step 2

In a large bowl add buttermilk, buffalo sauce, and Creole seasoning. Mix until well combined. Add chicken pieces. Cover and chill for at least 4 hours, up to 24 hours.

Step 3

When ready to fry, remove chicken from refrigerator.

Step 4

In a large dutch oven, add oil (1-1/2 quarts), and heat over medium-high heat to 350°. (Watch oil temperature during frying)

Step 5

In a large bowl add flour, paprika, black pepper, onion powder, garlic powder, mustard, Creole seasoning, baking powder, and optional cayenne pepper if desired hot and spicy! (Omit cayenne for a milder fried chicken.) Mix dry ingredients until well combined.

Step 6

Using tongs remove the chicken pieces from the buttermilk bath, allowing some of the excess to drain off. Place the chicken pieces in the flour dredge, one by one, making sure chicken is well coated.

Step 7

Carefully place 3-4 pieces of chicken in hot oil. Fry each piece a total of 12-14 minutes. 6-7 minutes per side. Turn chicken with clean tongs half-way through cooking. Internal temperature of cooked chicken should be 165°.

Step 8

Place fried chicken on paper towel lined platter. Continuing cooking chicken until all the pieces have been fried.