Buttermilk Fried Chicken

Buttermilk Fried Chicken 

Ingredients

For the marinade:

1 tbsp salt

1 tsp black pepper

1 tsp paprika

1/2 tsp cayenne

1/2 tsp white pepper

1 tsp ground dried herbs, or poultry seasoning

2 cups buttermilk

3 1/2-pound chicken, cut in 8 pieces

For the seasoned flour:

2 cups flour

1 tsp salt

1 tsp paprika

1/4 tsp cayenne

1/2 tsp white pepper

1/2 tsp garlic powder

1/2 tsp onion powder

Peanut oil, or vegetable shortening for frying

Preparation:

Add the marinade ingredients to a bowl and whisk together. Add the chicken parts and toss to coat well. Cover with plastic wrap, making sure the chicken is submerged. Refrigerate for 6 hours. You can go overnight if desired.

Mix the seasoned flour ingredients in a large baking dish. Drain the chicken pieces and toss into the flour. Using your hands or tongs, toss to coat the chicken completely with the flour mixture. Shake off and reserve on a plate.

Heat the peanut oil, or vegetable shortening, in a heavy Dutch oven or cast iron skillet to 350 degrees F. Carefully add the chicken and fry for 10-12 minutes, turn chicken,  cover, lower heat to medium and cook  for 10-12 minutes. Remove the lid and  continue to cook until golden brown and cooked through.
Allow to drain on a wire rack for or brown paper bag for 5-10 minutes before serving.