Southern Buttermilk Soaked Fried Chicken

Tangy and flavor-filled. Crispy and juicy. Melt in your mouth goodness.

Ingredients:

• 3 lbs Chicken (whole chicken cut up or any combo of parts you prefer—I fry up just chicken legs for picnics)

• 2 cups buttermilk (full-fat)

• 1 T Dijon mustard

• 3 t garlic powder, divided

• 2 t onion powder, divided

• 2 t sweet paprika, divided

• 1 1/2 t salt, divided

• 1 t ground pepper, divided

• 1 t cayenne, divided

For frying:

• 2 cups all-purpose flour + 1 T baking powder (optional, I think it creates a lighter crispier coating)

• the remaining seasonings

• 5 cups peanut oil (vegetable oil will work but peanut oil is better- I mean who are we kidding!)

Directions:

• Whisk together buttermilk, mustard, half of each of the seasonings in a shallow baking dish or resealable plastic bag. Add the chicken pieces, coat thoroughly, and cover or seal bag. Marinate in the refrigerator at least two hours prior to frying (I like to soak the chicken pieces overnight, but not necessary if in a time crunch).

• In a large resealable bag, add the flour, baking powder if using, and the remaining seasonings. Seal bag and shake to combine.

• Add 1-2 pieces of chicken, at a time, directly from buttermilk bath, to flour mixture. Shake to coat. Place on plate and repeat process until all the chicken is coated. To double dip (my favorite), dip flour-coated pieces in buttermilk marinade and repeat entire process with each piece of chicken.

• Heat oil in a large, deep cast iron dutch oven over medium high heat until it reaches 350 degrees. When temperature is reached, carefully lower three pieces of chicken (no more!). Fry for 6-10 minutes (smaller parts for less time, larger for more) until golden. Turn each piece once during cooking time to evenly fry. Repeat process until all the chicken is fried.

• Remove each piece and transfer to cooling rack set over paper towel lined baking sheet. Let sit for 10 minutes before serving (equally good cold!).