THE BEST FRIED CHICKEN

BUTTERMILK FRIED CHICKEN
Ingredients:

1 (3 pound) fryer cut into pieces 
2 cups buttermilk 
1 large white onion, sliced 
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1  teaspoon paprika 
1 teaspoon cayenne pepper

2 cups all purpose flour 
1  teaspoon garlic powder 
1 teaspoon onion powder 
1 teaspoon cayenne pepper 
Salt and pepper 
2 cups vegetable oil, canola oil, or peanut oil

Method:
1.  Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions,
herbs, paprika, and cayenne pepper.

2.  Drain chicken in a colander, leaving some herbs on chicken. In a large paper or plastic
(sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed
skillet (cast iron)  (About 350°F).

3.  Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to
hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn
 the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken.
To do this on our electric stove we have to alternate the settings between high to medium high
several times while we are cooking.

4.  Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan
for the excess oil to drain. Add more salt and pepper to taste.

Serves 4.

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