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Ingredients
- 5 1/2 cups buttermilk
- 2 eggs
- 8 chicken pieces
- 1 lb pastry flour
- 1 T salt
- 1 t cayenne
- 1 t garlic powder
- 1 t onion powder
Preparation
Step 1
Season chicken with salt and pepper. Whisk 2 eggs very well in a large bowl. Whisk in the buttermilk at a medium speed. Sift all dry ingredients together in a separate bowl. Heat oil. Place a piece of chicken inside the flour mixture and coat well, careful to toss gently. Next, dip chicken in the milk and egg mixture. Let sit for 10 seconds to allow flour to absorb batter.
Take chicken out of the batter and gently lay in the flour mixture again.
Toss the chicken gently, but liberally coat with flour mix. Place in hot oil.