Buttermilk Fried Chicken

Fried chicken is good, fried chicken marinaded in butter milk is BETTER!

Buttermilk Fried Chicken

1 3-pound chicken, washed and cut into 8 serving pieces

Salt and pepper

2 cups all-purpose

2 tablespoons baking powder

2 tablespoons paprika

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

3 eggs

1/3 cup butter milk

Peanut oil, for frying

Wash chicken and dry with paper towels. Cut into 8 pieces--2 legs, 2 wings, 2 breasts, 2 tights; cut out back and discard.

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a bowl, covered with plastic wrap, in the refrigerator. One hour before cooking remove plastic wrap and pour 2 cups buttermilk over chicken. Replace plastic wrap cover and put chicken back in refrigerator.

Place the flour in a 1 gallon plastic kitchen storage bag; add baking powder, paprika, garlic powder, salt and pepper.

When ready to cook, beat the eggs with the butter milk. Dip the chicken pieces into the egg mixture, and then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes.

Place chicken breasts and wings into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Remove the chicken from the oil and drain well on brown paper bags. Cook the legs and tights; allow cooking on the first side about 9 minutes and on the second about 7 minutes, until brown and crispy.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.