Buttermilk fried chicken

1 fryer chicken, cut up

1 oil, for frying

buttermilk marinade

1/2 gallon buttermilk

2 tbsp minced garlic

2 tsp hot sauce

1 tsp salt

1 tsp pepper

flour dredge

2 cup flour

1 tsp salt

1 tsp pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Place all marinade ingredients in a plastic zip top bag and squish to combine.

Add chicken to buttermilk mixture and place on countertop for 1 hour, turning occasionally.

Place about 2 oil in large shallow pan and preheat over medium high to 350°. (Oil should be hot but not screaming hot.)

Place all flour dredge ingredients in large paper bag. Add chicken pieces, fold top of bag over to close, and shake well. -or- mix dredge ingredients on a plate and turn chicken on plate to coat.

When oil is hot, place thighs in oil, skin side down. Wait 1 minute then add the breasts, skin side down. Wait 2 minutes then add the legs. Wait 2 minutes then add the wings, if there is room in the pan. Don t overcrowd the pan. Try to maintain oil temp of 350°.

Cook chicken until golden brown on the first side, then turn, about 9 minutes after adding the wings. Cook on the other side until golden, about 10 minutes. Check chicken for doneness… meat thermometer inserted into thickest part of meat should read 165°.

Remove chicken and drain on another large paper bag. Serve immediately.