4 1/2 pounds of chicken pieces (about two of every part)

4 TBSP Blazing Blends Smoky Chile© spice blend.

2 TBSP Salt

2 cups hot sauce

2 cups buttermilk

3 cups all-purpose flour

Peanut oil, for frying

Season the chicken with salt and 1 TBSP Smoky Chile© spice blend. Place in a large zip-lock bag. Add 1 cup of the hot sauce and buttermilk. Seal each bag and shake several times to incorporate all of the ingredients. Place in the refrigerator and marinate overnight.

In a large mixing bowl, add the flour and remaining spice blend. Mix well. Dredge each chicken in the seasoned flour, coating completely. Dip each chicken in the reserved marinade, letting the excess drip off. Dredge the chicken for a second time in the seasoned flour, coating completely. Shake off any excess.

To fry each chicken, fill the pot three quarters of the way full with the peanut oil and heat the oil to between 350 degrees and 360 degrees F. Carefully lower the chicken into the hot oil. Turn the chicken every 5 minutes. The chicken will take about 5 minutes per side to cook. It is done when the internal temperature reaches 170 degrees to 180 degrees F. Transfer the chicken to a large brown paper bag and let stand for about 5 minutes. Eat and enjoy.