2lbs Chicken 1 ½ Cups All-Purpose Flour 3 Cups Buttermilk ½ Tbsps Baking Powder 6-12 Trinidad Scorpion Peppers ½ Tbsp Cayenne Pepper 1 Tbsp Louisiana Hot Sauce ½ Tbsp Paprika 1 Tbsp Garlic Powder ½ Tbsp Black Pepper ½ Tbsp Salt Canola Oil
Add the hot sauce to the buttermilk then pour it over your chicken. Cover with plastic wrap then transfer to the refrigerator and allow it to sit for at least four hours. Using a food processor, finely blend your scorpion peppers. In a bowl combine the flour, baking powder, salt, pepper, garlic powder, paprika, cayenne pepper and scorpion peppers and mix until well incorporated. After 4 hours remove the chicken from the refrigerator then coat with the flour mixture. In a deep fryer bring your oil to 375 degree the fry the chicken in small batches. Place the chicken on paper towels to remove the excess oil then serve.
