The Best Fried Chicken Ever from http://naturallyeclectik.blogspot.com

By dddavis59

Ingredients

• All purpose flour (1.5 cups)
• Cornstarch (2 tbsp)
• Garlic salt (1 tsp)
• Pepper (1 tbsp)
• Cayenne pepper (1 tbsp)
• Paprika (.5 tsp)
• Salt (I use Himalayan sea salt because it's healthier, and just a pinch)
• Thawed chicken (I usually use boneless skinless breasts and drumsticks, but you can use whatever is your favorite)
• Vegetable oil
• Buttermilk (1 cup)
• 3 eggs

Details

Servings 1
Adapted from naturallyeclectik.blogspot.com

Preparation

Step 1

What you do:

Mix the flour, the cornstarch, and seasonings (the dry stuff) in a mixing bowl.
Mix the buttermilk and eggs in a separate mixing bowl
Set them side by side next to your skillet
Fill a skillet with about half an inch of vegetable oil covering the bottom of your skillet and let it heat up. They say to heat it to about 350 degrees, but I know it's ready when you throw some of the flour in and it sizzles
Drudge your chicken through the buttermilk and eggs mixture (I even let mine soak for about 10 minutes in this mixture). Let the excess drip off then move it to the flour and cornstarch mixture. Get the chicken totally covered in the flour and then gently put it in the skillet.
Cook on medium heat, with a lid (the lid is important, keeps in the moisture!), for about 15 minutes on each side (until golden brown and internal temperature is 180 degrees).
When your chicken is cooked, let it drain and rest for about 10 minutes before eating. The best way is to put it on a wire rack of some sort with a pan under it to catch the grease. This keeps it crispy. You can also put it on some paper towels to soak up the grease, or (the deep south way) put it on brown paper bags.