Southern Fried Chicken
Enjoy with champagne at sunset with your sweetie or with plenty of ice cold sweet tea when family and friends gather. This is what is referred to as a "wet" chicken and has long been served by some of the most soulful cooks in the South.
1 (3-1/2 lb.) chicken, rinsed, cut into pieces
1 quart buttermilk
3 cups all-purpose flour
2 tsp. paprika
1 tsp onion powder
1/2 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. ground oregano
1 tsp. cayenne pepper
1/8 tsp. baking powder
Salt to taste
Freshly ground black pepper to taste
Peanut oil for frying
Trim the excess fat and skin from chicken pieces (but don't remove all the skin). Put chicken pieces in a large zip-lock bag or in a non-reactive pan. Pour buttermilk over chicken and toss to make sure each piece is well coated.
Cover if in a pan; if in bag, zip-lock and place bag of chicken in pan or large bowl and refrigerate at least 4 hours or overnight.
Combine flour, paprika, onion powder, garlic, cumin, oregano, baking powder, cayenne, salt and pepper in a large plastic bag.
Drop chicken pieces into the bag, one at a time, and shake until well coated with flour mixture.
Pour 1 inch of oil in a large deep cast iron skillet. (Better of course if it’s an old seasoned skillet). Heat oil over medium-high until it's hot but not smoking.
Add chicken, largest pieces first, skin side down. (Work in batches if your skillet is small.) Reduce heat to medium, and cook, turning once, until chicken is golden brown and crispy, 12–15 minutes per side. Drain chicken on paper towels. (Chicken is done when it floats to the top.) Drain and season to taste with salt and pepper.