Skillet Fried Chicken

By Peggie

Ingredients

• 2 cups buttermilk
• 2 tsp salt
• 1/2 tsp pepper
• 4 lb chicken, cut into pieces
• 2 cups flour
• 1 tsp cornstarch
• 2 tbsp paprika
• 1 tsp salt
• 1 tsp cayenne
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp poultry seasoning
• 1/2 tsp pepper Vegetable oil, for frying

Preparation

Step 1

Mix together buttermilk, salt and pepper in a large resealable bag or container. Add chicken and refrigerate overnight, or at least 4 hours. Drain off liquid and bring chicken to room temperature. Heat 1 to 2 inches of oil in a heavy cast iron skillet until it reaches 350°F. Mix together flour and spices. Dip chicken pieces in flour mixture to coat, shaking off the excess. Fry 4 to 5 pieces at a time, maintaining the oil temperature at 325°F. Cook, turning frequently, until deep golden brown and internal temperature reaches 165°F. Drain on a wire rack and let rest 10 minutes. For a modern twist, mix together equal parts Sriracha and honey and drizzle over chicken to serve.