buttermilk fried chicken - chicken

Method

• Place all marinade ingredients in a plastic zip top bag and squish to combine.
• Add chicken to buttermilk mixture and place on countertop for 1 hour, turning occasionally.
• Place about 2" oil in large shallow pan and preheat over medium high to 350.
• (Oil should be hot but not screaming hot.)
• Place all flour dredge ingredients in large paper bag.
• Add chicken pieces, fold top of bag over to close, and shake well.
• -or- mix dredge ingredients on a plate and turn chicken on plate to coat.
• When oil is hot, place thighs in oil, skin side down.
• Wait 1 minute then add the breasts, skin side down.
• Wait 2 minutes then add the legs.
• Wait 2 minutes then add the wings, if there is room in the pan.
• Don't overcrowd the pan.
• Try to maintain oil temp of 350.
• Cook chicken until golden brown on the first side, then turn, about 9 minutes after adding the wings.
• Cook on the other side until golden, about 10 minutes.
• Check chicken for doneness... meat thermometer inserted into thickest part of meat should read 165.
• Remove chicken and drain on another large paper bag.
• Serve immediately.