Buttermilk Fried Chicken
- 1 3 1/2 lb chicken, cut up
- 2 c buttermilk
- vegetable oil, for frying
- 1 c self-rising flour
- 1/2 tsp paprika
- freshly ground pepper
- 1/2 tsp garlic powder
Toss chicken, buttermilk and 1 tsp salt in a bowl. Cover and refrigerate for 1 hour.
Heat 1 inch of veg oil in a large deep skillet over med high heat until deep-fry thermometer reaches 360.
Mix flour, paprika, 1/4 tsp pepper and garlic powder in shallow bowl. Remove the dark meat from buttermilk and shake off the excess, roll in flour mixture. Shake off excess flour and place in the hot oil and fry, turning occasionally until golden brown and cooked thru, about 15 minutes. Adjust heat as needed. Drain on paper towels.
Reheat oil to 360, repeat with chicken breasts and wings.