Marinate the Chicken:
- In a large bowl, mix the buttermilk with hot sauce and a pinch of salt and pepper. Add the chicken quarters, making sure they’re fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
Prepare the Potato Wedges:
- Preheat your oven to 400°F (200°C). Toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper until well coated.
- Spread the wedges in a single layer on a baking sheet. Bake for 25-35 minutes, or until golden brown and crispy, turning halfway through the cooking time. Garnish with fresh parsley before serving.
Fry the Chicken:
- In a large bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
- Remove the chicken from the buttermilk marinade and let the excess drip off. Dredge each piece in the flour mixture, shaking off any excess.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken quarters in batches, without overcrowding the pot, for about 15-18 minutes, or until golden brown and an internal temperature of 165°F (74°C) is reached. Use a thermometer to check.
- Drain the fried chicken on paper towels to remove excess oil.
Tips:
- Safety First: Be careful when working with hot oil. Keep a lid nearby to cover the pot in case of splattering.
- Serving Suggestion: Serve the fried chicken and potato wedges with your favorite dipping sauces, such as ketchup, barbecue sauce, or a homemade garlic aioli for an extra flavor boost.
- Customizing: Feel free to adjust the seasonings in both the chicken and potato wedges to match your taste preferences. Adding a bit of cayenne pepper to the chicken’s flour mixture can give it a spicy kick.
Enjoy your homemade fried chicken quarters and potato wedges, a satisfying meal that’s sure to be a hit with family and friends!