Beth's Best Fried Chicken

• 1 whole broiler-fryer chicken, cut up (or your fave parts)
• 1 12 teaspoons salt
• 1 14 teaspoons black pepper, divided
• 12 teaspoon garlic powder
• 12 teaspoon Accent seasoning
• 1 cup all-purpose flour
• 14 teaspoon paprika
• 1 cup buttermilk
• oil

1. Wash and pat chicken parts dry.
2. Mix together salt, 1tsp black pepper, garlic powder and accent into a small bowl.
3. Sprinkle chicken with mixture.
4. Place seasoned chicken in a ziplock bag overnight in fridge.
5. The next morning, pour the buttermilk into the bag of chicken.
6. Squeeze out all of the air and mush the bag around making sure that all chicken is coated with the buttermilk.
7. Place back into fridge and let chill for five hours or more.
8. Mix flour, remaining pepper, and paprika into another bag.
9. Remove chicken from bag and place into a colander to let drain for a minute or two.
10. Get a large frying pan with a tight fitting lid and pour enough oil in to reach about 1/2 inch deep.
11. Heat it over medium high heat until flour sizzles when added.
12. Lower heat to medium.
13. Shake chicken parts one at a time in bag of flour until all is coated.
14. Place chicken into hot oil skin side down.
15. Thighs should be placed in center if a whole chicken is being used.
16. Cover and let cook for about 2 minutes or until crust starts to form.
17. Lower heat to just under medium.
18. When tops are looking wet, blood is rising, and sides look browned, turn chicken over.
19. cover again and let cook until browned on bottom.
20. Remove chicken from pan and let drain on a cookie cooling rack.
21. Cover with foil while draining.
22. Let stand 5 minutes.
23. Serve.

chicken, salt, black pepper, garlic, accent seasoning, flour, paprika, buttermilk, oil

Taken from www.food.com/recipe/beths-best-fried-chicken-143201 (may not work)