What is there even to say, besides “thank you for your reasonable service”? I don’t think much else. So here is the recipe. If there is one thing you remember from this post, remember to season your flour and your chicken!
Chicken
Seasonings:
Salt and pepper (adjust for your amount of chicken, but a generous sprinkle or two
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
1/2 teaspoon of Paprika
pinch of cayenne (or more if you can take it)
*optional 1/2 teaspoon of dried parsley
**Also optional but highly recommended: place chicken in buttermilk after seasoning, drop in a few drops of your household hot sauce and let marinate for at least an hour or two but preferably overnight in the refrigerator.
Flour: I double the measurements of the ingredients listed above.
Directions:
Take chicken out of the refrigerator
Heat oil in dutch oven or fryer ( I have not tried this recipe in an air fryer)
Stir seasonings into flour
Make sure your oil is at the right temp — test with a bit of flour or use thermometer (about 350 F)
Dredge chicken in flour, dip back into buttermilk, then back into flour and then into hot oil
Cook until golden brown
Salt as soon as you pull the chicken out of the oil
