Fried Chicken

• 1 quart buttermilk
• 3 1/2 pound chicken parts (bone-in, skin-on; if using breasts, halve)
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt
• Freshly ground pepper
• Peanut oil, for frying
• Deep-fry thermometer

1. Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
2. Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
3. Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
4. Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350u0b0 on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165u0b0 on an instant-read thermometer. Drain on paper towels; serve.

buttermilk, chicken, flour, paprika, cayenne pepper, garlic, kosher salt, freshly ground pepper, peanut oil, thermometer

Taken from www.epicurious.com/recipes/food/views/-fried-chicken-51238060 (may not work)