- 1 whole chicken cut into 10 pieces
- 3 cups buttermilk
- 1 jar (2 cups) of Royito’s
- 3 eggs
- ¾ cup
- 2 cups self-rising flour
- 1 tbsp of salt
- 2 tsp pepper
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- Canola oil, for frying
Place chicken in a casserole dish or resealable plastic bag.
Mix together buttermilk with one cup of Royito’s, pour over the chicken and let marinate for at least two hours, up to 24 hours.
Fill a deep pan halfway full with canola oil. Heat to 350 degrees.
In a bowl, mix together three eggs with one cup of Royito’s.
In a separate dish, mix together self-rising flour, pepper, salt, paprika, garlic powder and cayenne.
Dip each individual chicken piece in the egg mixture followed by the flour mixture and then directly into the hot oil. Cook eight to 10 minutes for light meat and 13 to 15 minutes for dark meat.
Remove from fryer onto baking sheet lined with paper towels to collect excess grease.