Tailgate Fried Chicken

• 2 (2 1/2 - 3 pound) chickens
• Chicken Brine
• Vegetable oil for frying
• 1 quart buttermilk
• 6 cups flour
• 1/3 cup onion powder
• 1/4 cup garlic powder
• 1 Tablespoon paprika
• 1 teaspoon cayenne
• 2 teaspoons seasoned salt
• 1 teaspoon ground black pepper

1. Cut the chickens into quarters. Pour brine into a container large enough to hold the chicken pieces. Add the chicken and refrigerate for up to 8 hours. Do not over soak as the chicken will be too salty. nnnnnnnnn nnArrange on platter and enjoy!
2. Remove the chicken from the brine, (discard the brine) and place chicken on a wire rack set over a baking sheet. Pat dry with paper towels. Let rest at room temperature for 1 hour.
3. In a large pot, pour in 2 inches of oil, or a third of the way up in the pot. Heat oil to 320 degrees.
4. Meanwhile, combine flour,onion powder, garlic powder, paprika, cayenne, seasoned salt and black pepper. Pour the buttermilk in a second bowl. Just before frying, dip the chicken in the buttermilk, then generously coat the chicken with the flavored flour mixture. Place coated chicken on parchment lined baking sheet.
5. Carefully lower the chicken in the oil. Depending on the size of your pot, only fry 3 pieces at a time. Fry chicken, carefully monitoring the oil temperature. Continue to fry, turning the pieces as necessary for even cooking, for 11-12 minutes.
6. Transfer fried chicken to a cooling rack that is placed over a brown paper bag
7. Arrange on platter and enjoy!

chickens, chicken brine, vegetable oil, buttermilk, flour, onion powder, garlic powder, paprika, cayenne, salt, ground black pepper

Taken from www.yummly.com/recipe/Tailgate-Fried-Chicken--1863381 (may not work)