- 2 bone-in skin-on chicken breasts, cut in half
- 2 chicken legs
- Note: you can buy a whole chicken and butcher it yourself. Or just buy as much or as little chicken as you need. Just remember to buy it bone-in and skin-on.
- 2 cups buttermilk
- Note: you can make buttermilk from milk by adding 1 tbsp vinegar or lemon juice for each cup of milk
- 1-1/2 cups flour
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tsp paprika
- 2 tsp cayenne
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- canola or peanut oil for deep frying
- Put chicken in buttermilk and leave in the fridge for a least a 1/2 hour, and up to 1 day.
- Preheat oil to 340F. If you're using a large pot, be sure not to fill it more than 1/3 of the way or the oil could boil over.
- Mix the flour and all the seasonings. Coat the chicken in the flour mixture, then dip back in the buttermilk, and then back into the flour for a second coating.
- Carefully lower the chicken into the pot, being careful not to over-crowd the pot. I cooked the legs together and then the breast meat together. You will need to monitor the temperature of the oil while cooking, and be sure to re-heat before placing a second batch in. Cook the legs for approximately 12 minutes, turning regularly to ensure even cooking and so as not to burn the bottom. The breast pieces should take about 10 minutes, depending on the size. Check with a meat thermometer if you're not sure; it should be 170F.
- Drain on a cookie sheet skin side up so it can stay crisp and drain oil. If cooking in batches, keep the chicken warm, covered in a 200F oven.
Serve with a side salad, some napkins and enjoy with friends!