Fried Chicken

• 1 chicken (3 to 4 pounds), cut up into 10 pieces
• Kosher salt
• 3 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon sweet paprika
• 2 teaspoons cayenne
• Freshly ground black pepper
• 2 cups buttermilk
• 2 tablespoons chile paste (such as sambal)
• Peanut oil, for deep-frying

1. Put the chicken in a large bowl.
2. Add cold water, by the quart, to cover the chicken by about 1 inch.
3. Add 1 tablespoon of salt to each quart of water.
4. Cover and refrigerate for at least 2 hours or overnight.
5. When you're ready to cook, mix the flour, garlic and onion powders, paprika, and cayenne in a large, shallow platter until well blended; season generously with salt and pepper.
6. Stir together the buttermilk and hot sauce in another large, deep platter or wide, shallow bowl; season with salt and pepper.
7. Drain the chicken in a colander and pat it dry.
8. Dredge the pieces a few at a time in the flour mixture.
9. Dip them into the buttermilk and then roll them in the seasoned flour again to make a good crust.
10. Put the chicken pieces on a piece of parchment or waxed paper, or on a clean platter, while you heat the oil.
11. Pour about 3 inches of oil into a large deep pot; the oil should not come more than half way up the sides of the pot.
12. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
13. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes.
14. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
15. Serve hot.

chicken, kosher salt, allpurpose, garlic, onion powder, sweet paprika, cayenne, freshly ground black pepper, buttermilk, chile paste, peanut oil

Taken from www.foodnetwork.com/recipes/tyler-florence/fried-chicken-recipe2.html (may not work)