Home Style Fried Chicken

Difficulty: Easy
Prep time: 15 minutes
Inactive Prep Time: 4 hours
Cook Time 25 minutes
Yield: 4 to 6 servings

2 Cups buttermilk
1/4 cup seasoned salt, divided
3 tablespoons onion powder, divided
3 tablespoons garlic powder, divided
2 1/2 pounds chicken (various parts)
5 to 6 cups peanut or canola oil
2 1/2 cups all-purpose flower

Method:
In a large baking dish (or big freezer ziplock bag), combine buttermilk and half of each of the seasoned salt, onion powder, and garlic powder. Add chicken pieces to marinade and turn to coat (seal bag and shake). Marinate in the refrigerator for at least 4 hours. If using baking dish then flip chicken every hour. If using bag, flip bag over every hour.

Heat the peanut/canola oil to 360 degrees F in a large cast iron skillet (a pinch of flour should sizzle when dropped in the oil, or lots of bubbles should form on chopstick when dipped in the oil).

Season the flour with the remaining seasoned salt, garlic powder, and onion powder. Remove the chicken from the marinade piece by piece and coat in the flour. Then add to hot oil to fry. Fry until internal temperature of the chicken is 160 degrees F. Make sure that your oil does not get too hot, otherwise the colour of the chicken will turn dark before the chicken is actually done. Transfer chicken to paper towels to drain. Taste the chicken to make sure the seasonings are right. Serve.


Notes:
-Try adding a few tablespoons of cayenne pepper/thyme/paprika to the flour mixture to liven things up.
-Make sure the chicken is a dark brown (everywhere) before taking it out of the pan
-Serving it a bit cooled down makes it very yummy
-Great for picnic eats
-Probably good to get a thermometer for the oil and chicken
-Fill the Skillet only about 1/2 way up with oil.
-Canola oil is a great subsitute for the expensive peanut oil