4 chicken wings
4 chicken drumsticks
4 chicken thighs
Peanut or canola oil for frying chicken
6 cups all-purpose flour
3 T. salt
2 T. ground pepper
2 T. garlic powder
2 tsp. cayenne pepper
2 cups buttermilk
Preheat your oil in a large heavy pan on the stove to 325 degrees.
In a large bowl, mix flour, salt, black pepper, garlic powder, and cayenne pepper and set aside. Pour the buttermilk into another large bowl and set next to the flour.
Lightly dust chicken with your flour mixture, dip in the buttermilk until they are coated, and then put them in the flour mixture. Make sure to press the flour mixture into the buttermilk coated chicken to well coat.
Carefully, place the chicken in the hot oil. Next, repeat the dredging steps with your other pieces of chicken.
Cook the chicken for 15 minutes until thermometer reads 180 degrees F in the thickest part of the chicken.
Remove the chicken from the oil and set it on a baking rack over a paper towel-lined baking sheet. Let cool for an additional 10 minutes before serving. Also, can be prepared overnight and served cold.