Fried Chicken

I don't know where I got the idea to do this, but it was a good one! It took a lot of work, but the result was totally worth it. To make it, I used Bobby Flay's recipe for Fried Chicken.

Changes:
-Instead of using two whole chickens cut up, I used a lot of drumsticks (maybe 14) and two breasts, each cut up into two pieces.
-I used two teaspoons of Tabasco in the first buttermilk mixture instead of the chile de arbol powder, and didn't add any more later.
-Since we didn't have garlic powder, I used garlic salt.
-Before putting the chicken in the flour mixture, I seasoned it directly with generous amounts of salt and pepper.
-Instead of doing all of the chicken in the flour, buttermilk, flour process and then heating the oil, I simply heated the oil as I floured each piece I put it straight into the oil until the pan was full.
-For me, a full pan was not 3 or 4 pieces, but 7 or 8, which worked much faster.
-I did about an inch of Canola oil (not Peanut oil) which was a little less than halfway up the pan.
-I used tongs to turn the pieces and take them out.
-While I did the first batch with the oil at about 360 degrees, the chicken turned out less scorched in the second batch when the oil was closer to 300 degrees or maybe a little less.
-They took about 12-15 minutes, and I turned them over about every 5 minutes.
-I made sure that the chicken was cooked through not only by color but with a meat thermometer to about 160 degrees.

All in all, this meal was hard earned and delicious!