Ingredients
- 1 (5 pound) whole frying chicken, cut into pieces
- 1 quart whole buttermilk (secret to moist, tender chicken)
- vegetable oil or Peanut Oil for frying
- 2 cups all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- a pinch of cayenne pepper (more if you want a kick)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Preparation
Step 1
In a large bowl, combine chicken and buttermilk. Cover and refrigerate for 2 hours. In a large cast-iron skillet, add enough oil over low heat to come 1 inch up side of skillet.
In a shallow dish , combine flour, garlic powder, onion powder, cayenne, salt, and pepper. Shake buttermilk off chicken and discard. Dredge chicken in flour mixture to coat, gently shaking off excess.
Turn heat up to medium high. Place chicken in skillet, arranging thighs in the center and breasts and legs around edges. Fry chicken for 10 to 12 minutes per side or until golden brown. Turn down heat to low and cover with a tight fitting lid. Cook for about 40 minutes until chicken is cooked through.
Turn heat back up to medium high and allow chicken to get as crispy as you like it. Serve and enjoy!