Southern Fried Chicken

Submitted By: CaneWife

low-fat buttermilk (see? it's healthy)
chicken parts (breasts, legs, thighs, whatever you like)
4 cups flour
peanut or vegetable oil
herbs & spices to taste (I used kosher salt, pepper, chili powder, garlic salt, paprika and onion powder.

Clean and dry chicken parts and cover with a combination of buttermilk, kosher salt, pepper and a touch of chili powder. Let sit overnight or for four hours, covered, in the fridge.

When you're ready to fry, put 3" of oil in a big pot (should not go up the sides more than halfway) and heat to 375 (if you don't have a thermometer, just turn the heat on the medium and by the time you're done coating the chicken, it should be ready).

Drain the buttermilk soaked chicken. Mix flour with garlic salt, pepper, onion powder and paprika ina large bowl. Put about two cups of unused buttermilk in another bowl. Coat each chicken piece in flour, redip in buttermilk,and recoat in flour, before placing in the hot oil.

Fry each piece for about 20 minutes, turning every so often.