Fried Chicken
4 cups buttermilk
3 T salt
1 T fresh ground black pepper
1 t cayenne pepper
1 whole chicken cut up (breast, thigh, drumstick, wing)
3 cups flour
1 T favorite spice blends (use store bought or mix onion, garlic powders, Accent, etc.)
Vegetable oil for frying
In large non-reactive bowl, combine buttermilk with salt, black pepper and cayenne pepper. Add chicken; turn to coat. Cover bowl and marinate in refrigerator for 30 minutes.
Remove chicken from buttermilk, discarding marinade. Combine flour, salt and pepper and/or any other spices. Place a cup of flour in a paper bag. Shake the chicken to coat well. Set out on a cookie sheet. Continue with chicken one piece at a time, adding more seasoned flour as necessary. Let the floured pieces of chicken sit for 5-10 minutes to let the coating set.
Heat 1 - 2 inches oil to about 365°. Add chicken and cook, turning twice, 20 minutes or until chicken is the desired color of golden brown and 'done'. Remove pieces as they are done and place on a cookie sheet.
Place chicken on the rack in a preheated 325ºF oven and let chicken continue to cook until the juices run clear and it registers 170ºF. Let chicken rest for 5 minutes before eating.
