whole chicken cut up (or just pieces of
your favorite parts)
1 carton of buttermilk
Peanut or Canola Oil
5 cups of flour
1 Tbsp cayenne
2 Tbsp onion salt
1 tsp onion powder
1 Tbsp ground pepper
1 Tbsp garlic salt
- In a pan or a bowl soak the chicken in
enough Buttermilk to cover for about 15 - 20 minutes (or longer if you
have more time).
- Heat a cast iron skillet (or any other
deep skillet) with about 1.2 to 1/4 inches
of peanut or canola oil. It is hot enough when you drop a small piece
of food in and it bobs right to the surface. If you have a thermometer
you can place that in the oil and when it reaches 365° your oil
is at the right temperature.
- * Mix together all of the dry ingredients and
take the chicken piece from the buttermilk and place it in the flour
- Remove the chicken from the flour and remove any
excess flour and place in another bowl or pan and allow to sit until
the oil is up to the right temperature.
- * Place each piece of chicken in the oil gently
turn only when the chicken is a golden brown. Turn and cook the other
- You can test the chicken the old fashioned way
(by cutting into it) or you can use a meat thermometer to check and
ensure that it has reached 170 degrees.
- Allow to drain on a rack for several minutes
and then serve immediately!