Crispy Buttermilk Fried Chicken

• marinade
• 3 1/2 lbs chicken, cut in 8 pieces
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1/4 teaspoon white pepper
• 1 teaspoon dried Italian herb seasoning
• 2 cups buttermilk
• seasoned flour
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon cayenne
• 1/2 teaspoon white pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 1/2 quarts peanut oil

1. Rub the chicken the marinade seasoning.
2. Pour in buttermilk and refrigerate for at least 6 hours (overnight).
3. Combine all seasoning and flour together.
4. Coat the chicken with the flour and set aside (preferable in cooling rack) for around 20 minutes to make the flour sit in the chicken thoroughly.
5. Heat oil up to 350F and preheat oven in 350u0b0F.
6. Cook the chicken until desired color (around 5-10 minutes).
7. Put the cooling rack on top of the baking sheet.
8. Take out chicken and bake until the chicken is cooked (around 5-10 minutes).

marinade, chicken, salt, black pepper, paprika, cayenne, white pepper, buttermilk, flour, flour, salt, paprika, cayenne, white pepper, black pepper, garlic powder, peanut oil

Taken from www.food.com/recipe/crispy-buttermilk-fried-chicken-504854 (may not work)