Celebrate summer in style with fried chicken

For a traditional take on great summer grub, you've got to have fried chicken. Pair this recipe from Patrick and Gina Neely's "Down Home with the Neely's" with sweet tea and potato salad.

SPICY FRIED CHICKEN

Start to finish: 2 hours (1 hour active)

Servings: 6 to 8

1 tablespoon paprika

1 tablespoon sugar

1⁄2 teaspoon onion powder

Two 3- to 4-pound chickens, each cut into 8 pieces (breasts halved)

3 tablespoons hot sauce

1 1⁄4 teaspoons salt

1 teaspoon ground black pepper

1⁄2 teaspoon cayenne pepper

1⁄4 teaspoon white pepper

1⁄2 teaspoon garlic powder

2 cups buttermilk

4 cups all-purpose flour

Peanut oil, for frying

In a small bowl, mix together the paprika, sugar and onion powder. Set aside.

Place the chicken in a large bowl. Pour the hot sauce over the chicken.

In a small bowl, mix together half of the paprika mixture, the salt, black pepper, cayenne, white pepper and garlic powder. Add the mixture to the chicken and use your hands to rub everything together. Cover and refrigerate for at least 1 hour and up to 1 day.

When ready to cook, remove the chicken from the refrigerator and pour the buttermilk over it. Toss to coat.

Place the flour in a large bowl.

In a large Dutch oven, heat the oil to 350 F, or until a pinch of flour sizzles when it is dropped into it.

Remove the chicken from the buttermilk, allowing the excess liquid to drip off. Place the chicken, several pieces at a time, in the bowl of flour. Toss to coat, then remove, shaking off any excess flour.

Add the chicken to the oil, in batches, and fry for 16 to 18 minutes, using tongs to turn the chicken as needed. When the chicken bobs in the oil, it is done. Transfer to paper towels to drain excess oil, then serve.