One Whole Chicken or Pieces
(4 teaspoons) Salt
(2 teaspoons or until your heart is full) Garlic Powder
(2 teaspoons) Black Pepper
(2 Cups) Flour
(1 cup) Potato or Corn Starch
(2 teaspoons) Paprika
Peanut or Vegetable Oil for frying
(Enough to cover your chicken pieces) Buttermilk for marinating
- Get your Wholly Cow chicken and separate it out—or use chicken breasts. Whatever you prefer.
- Soak your chicken overnight in buttermilk.
- Prepare your dry ingredients (flour, potato or corn starch, salt, pepper, garlic powder, paprika) and mix them together.
- Get your hot oil going. Preferably peanut or vegetable oil and preheat oil to 350 degrees.
- Remove each chicken piece individually from the buttermilk and dip in the flour/starch/spice mixture. Shake off the excess dry coating of each piece and set it aside while you finish dredging each piece.
- When all the chicken is dredged, carefully submerge the chicken in the hot oil, frying for 12-14 minutes for dark meat and 8-10 minutes for white meat or until the internal temperature is 165 degrees.
- When the chicken is done, pull it out of the oil and rest on paper towels. Salt the chicken and serve!