Ingredients
- 2 quarts (8 cups) vegetable oil
- 4 to 5 pounds bone-in, skin-on chicken thighs and drumettes
- 1 cup butter, softened
- 2 tablespoons ground cayenne pepper
- 2 teaspoons salt
- 1 teaspoon garlic salt
- 2 teaspoons paprika
- 1 cup Jilbert Buttermilk
- 4 eggs
- 2 cups all-purpose flour
- 2/3 cup corn starch
- 1 tablespoon salt
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