4 cups buttermilk
2 tbsp hot sauce (optional)
1 whole chicken, cut into 8 pieces
2 cups all-purpose flour
2 Tablespoons Wiggly Piggly spice blend
Salt and pepper, to taste
Vegetable oil, for frying
In a large bowl, combine buttermilk and hot sauce (if using). Add chicken pieces, making sure they are fully submerged in the mixture. Cover and refrigerate for at least 4 hours, or overnight for best results.
In a shallow dish, whisk together the flour, Wiggly Piggly spice blend, salt, and pepper.
Remove chicken pieces from the buttermilk, allowing the excess to drip off. Dredge each piece in the flour mixture, pressing the flour onto the chicken to ensure an even coating. Set breaded chicken pieces on a wire rack and let them rest for 15-20 minutes to allow the coating to set.
In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature, if available.
Carefully add a few chicken pieces to the hot oil, being sure not to overcrowd the skillet. Fry for 10-12 minutes for smaller pieces (wings and drumettes) and 14-16 minutes for larger pieces (breasts and thighs), turning occasionally to ensure even browning. Chicken should reach an internal temperature of 165°F (74°C).
Use a slotted spoon or tongs to remove chicken from the oil, and transfer to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken pieces.
Serve Wiggly Piggly spiced fried chicken hot or at room temperature, with your favorite dipping sauces or side dishes.