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