1 whole chicken, cut up into 10 pieces (2 legs, 2 thighs, 4 breast quarters, and 2 wings)
canola oil for frying
Chicken Marinade
2-3 cups buttermilk
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
Chicken coating
2 cups milk
3 cups flour
½ - 1 tablespoon garlic powder
½ - 1 tablespoon onion powder
½ tablespoon salt
½ tablespoon ground black pepper
½ - 1 tablespoon cayenne powder
In a large bowl enough to fit all the chicken pieces in add the buttermilk, salt, pepper, and cayene. Use your hand to mix and combine the spices with the buttermilk.
Add the chicken pieces into the buttermilk mixture, making sure
that most of the chicken is covered with the buttermilk (add more
buttermilk if necessary).
Cover and refrigerate for 12-24 hours. The longer the chicken marinates, the juicier it will be.
Take the marinated chicken from the refrigerator about 30 minutes before frying and leave to come to room temperature a bit.
In a large bowl, add milk. In a shallow pan or plate, add flour, garlic powder, onion powder, salt, pepper and cayenne pepper.
Remove
a piece of chicken from the buttermilk and dip into the milk, shaking
off the excess milk. Then dip chicken into the flour mixture and shake
off the excess flour. placing on a baking sheet lined with paper and
repeat with other pieces of chicken.
Fill a cast iron frying pan
with 1.5-2 inches of oil. Heat up the oil until it reaches 160-170C.
Place the chicken pieces into the hot oil working in batches to prevent
overcrowding. Fry the chicken for five minutes until the bottom side is
golden, turn the chicken pieces over and continue to fry for another
five minutes until it is golden. Turning the chicken pieces over again
five minutes more until the chicken is a deep golden brown, cooked
through and crisp. This should take around 15 minutes.
