The fried chicken flour mixture can be dressed up by adding garlic powder, onion powder, thyme, oregano and cayenne pepper.
(1) 3 1/2 pound chicken, rinsed and cut into 8 pieces
1 quart buttermilk
1 tablespoon salt
1/2 tablespoon pepper
3 cups flour
Peanut oil
In a large bowl, arrange chicken. Pour buttermilk over chicken. Refrigerate and let marinate for at least 4 hours. Remove chicken. Reserve buttermilk in a shallow bowl. Heat oil to 375 degrees. Place chicken in a Ziploc bag (gallon size). Place flour, salt and pepper with chicken. Close Ziploc and shake to bread each chicken piece. Remove each chicken piece and toss with buttermilk. Place chicken again in flour mixture in Ziploc bag. Toss to coat. Fry each chicken piece for 15 minutes or until thoroughly cooked and golden brown. Let chicken drain on paper towels. Season with salt and pepper once chicken comes out of hot oil. Serve.
