Buttermilk Fried Chicken

Fried chicken was my nemesis for a long time. I tried everything to produce the perfect batch, but something would invariably go wrong. After many, MANY years of trial and error, I finally came up with this version and it was... WINNER WINNER CHICKEN DINNER!!

2 C. buttermilk

 1 t salt

1/2 t cayenne

1/2 t poultry seasoning

1/2 t garlic powder

1 t onion powder

2 C flour

1/2 t salt

fresh ground black pepper to taste

1/2-1 t cayenne (depending if you want spicy or not... totally optional)

1 t seasoning salt

1/2 t garlic powder

1 t onion powder

2 t paprika

1 large whole chicken, cut into 10 pieces (including wings with tips removed)

oil for frying

Mix first six ingredients in a gallon-size ziplock freezer bag, shake well to combine. Add chicken pieces, shaking around until all pieces are thoroughly coated. Press out as much air as possible and refrigerate for at least two hours (up to overnight). In another ziplock bag, mix next six ingredients. When ready to fry, take each piece out of the buttermilk, letting it drip off as much as possible, then shake in seasoned flour. Let stand on rack for 20 minutes (while oil heats to about 350°), then shake in flour again right before you put the chicken in the pan. Brown a few pieces at a time (without crowding) in the largest frying pan you have (I use cast iron), over medium-high heat (about 3 minutes per side). Remove to rack and continue with the rest of the pieces. When all the chicken is browned, put them all back into the frying pan, stacking if necessary. Cover, leaving lid slightly tilted to allow steam to escape, and cook on medium-low for 20 minutes. Remove lid and return heat to medium-high, turning pieces until coating is crisp, about five minutes. Drain on rack.