2 quarts
oil for frying (vegetable, canola or peanut)
extra salt and pepper for seasoning chicken
Dry Mixture
3 1/2 cups
flour
2 tbsp
garlic powder
1 tsp
cayenne pepper
1 tbsp
salt
1 tbsp
black pepper
Wet Batter
2
eggs, beaten
2 1/2 cups
buttermilk
1 1/2 cups
flour
1 tbsp
garlic powder
1 tsp
cayenne pepper
1/2 tsp
salt
1/4 tsp
black pepper
Method
To make the dry mixture use a fork to mix together the flour, garlic powder, cayenne pepper, salt and pepper in a large shallow bowl. Set aside.
For the wet batter first mix the eggs first with the buttermilk in a medium sized bowl. Add to the buttermilk mixture the flour, garlic powder, cayenne pepper, salt and pepper.
Heat the oil in a large 6 quart heavy pot set over medium high heat until deep fry thermometer reaches 325°F. Plan on frying three pieces of chicken at a time.
Season chicken with salt and pepper. Dip each piece into the wet batter, holding it above the bowl to let excess batter drip off, place into bowl of dry flour mix, rolling to coat it on all sides. Carefully place each piece into the hot oil.
Fry chicken for 12-18 minutes (times vary depending on size of chicken pieces) until deep golden brown and the meat registers 175°F (160°F if using chicken breast) on an instant read thermometer. Adjust oil temperature after each batch of chicken.
*To ensure your chicken stays crispy, never cool on a paper towel. Instead, place the chicken on a wire rack set over a cookie sheet to drain.
