chicken legs and thighs
large yellow onion sliced into rings
shakes hot cause
t. black pepper
T. chopped parsley
1.In a large bowl, combine chicken, onion, buttermilk, 1/2 t. onion powder, 1/2 t. garlic powder, 1/2 t. cayenne, hot saude and salt to taste. 2.Cover and set aside for at least 30 minutes 3.In a paper grocery bag, combine flour, black pepper, and a dash each of onion powder, garlic powder, cayenne, and salt. 4.In a large heavy skillet, heat oil over medium high until very hot. It should be deep enough to cover chicken halfway. 5. Drain chicken and onion rings. Shake them in a grocery bag until coated with flour mixture. 6. Transfer chicken and onion rings to skillet. Be careful not to overcrowd. 7. Fry, turning occasionally, for 10-14 minutes per side or until golden brown and fully cooked. Remove onion rings earlier to avoid overbrowning. 8. Drain chicen and onion rings on a wire rack. Sprinkle with parsley.