1Whole Fryer Chicken cut into 8 individual pieces or any combination of pre-cut pieces
Oil(Canola or vegetable oil)
For the Marinade:
2cupsLow-Fat Buttermilk(regular or fat-free Buttermilk are also fine)
1tspground pepper
1tsponion powder
1tspground chipotle pepper
1tspgranulated garlic
1/2tspcumin
1/2tspground cayenne pepper
1tspKosher Salt
2tspSpanish Paprika
For the Flour:
2cupsAll-purpose Flour
1tspsalt
1tspground pepper
1tsppaprika
1tspcayenne pepper
2Tbspbaking powder
Instructions
Mix all the ingredients for the Marinade in a large bowl or a large sealable plastic container or Ziploc bag, add the chicken pieces. Make sure all the chicken is covered with marinade. If you use a Ziploc bag, simply zip it and lay it down in a casserole dish to catch anything leaks and turn the bag over half-way through your marinating time.Cover and refrigerate for 2-4 hours.In a deep cast iron skillet or your favorite pan for frying, heat enough oil to cover the chicken about half way.Remove chicken from refrigerator and dredge in the flour mixture, Place 4 pieces of chicken in oil and cook until golden brown, then flip and do the other side.Remove chicken from oil and place on a cookie sheet with a cookie cooling rack to drain, after all, pieces are golden brown, place chicken in a heated 300 °F oven for 1/2 hour. This will allow the grease to drain and will keep the skin nice and crunchy.