Buttermilk Fried Chicken

Ingredients:

1 3 lb whole chicken, cut up
2 cups whole buttermilk
oil for frying, preferably peanut oil
2 1/2 cups AP flour
1 1/2 tsp salt
1 tsp ground black pepper
1 tsp onion powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp cayenne
3 large eggs, beaten, seasoned with salt & black pepper to taste

Method:

1. Rinse the chicken pieces under cold water. Place into a bowl and cover with buttermilk. Refrigerate for at least 3 hours or overnight.
2. Fill a medium size pot or dutch oven halfway with oil. Do not overfill. Heat the oil to 350°F. Sift together the flour with the seasonings. Remove the chicken from the buttermilk shaking off the excess. Dip into the beaten eggs then dust with the seasoned flour. Arrange breaded pieces on a pan to make them easier to handle.
3. Gently lower into the hot oil a few pieces at a time skin side down. The oil will naturally cool after you add the chicken however, watch the temperature so it won't drop too low. Ideally, continue to cook at around 325°F. Cook in batches beginning with the dark meat. Be careful not to over-crowd the pan. Cook for approximately 10-12 minutes on each side for the dark and 8-10 minutes on each side for the white meat or until juices run clear. Remove to paper towels or a rack to drain. Cover and keep warm until serving.