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1
Rinse the chicken pieces and pat dry with paper towels.
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2
In a large bowl, combine the buttermilk, water, and Tabasco.
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3
Soak the chicken pieces, turning to coat, then cover and refrigerate for at least 2 hours.
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4
If time allows, marinate the chicken for up to 24 hours so that the buttermilk will have a chance to tenderize the chicken.
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5
Place the flour in a large shallow platter.
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6
Add the garlic powder, onion powder, paprika, and cayenne; season with lots of salt and pepper.
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7
Mix the seasoned flour together with your fingers so that all the ingredients are thoroughly incorporated.
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8
Taste the flour; it should have a nice balance of seasoning.
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9
Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
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10
Bathe the chicken in the buttermilk again and then roll it around in the seasoned flour one more time.
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11
Let the chicken sit in the flour and dry out while you heat the oil; this will help the crust stay on better.
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12
The buttermilk will be absorbed by the seasoned flour, which then fries up to form a crunchy crust.
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13
Heat 1 inch of oil in a large skillet or electric fryer to 375F.
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14
I like the oil very hot to start out with because as soon as the chicken is added, the temperature drops significantly.
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15
Working in batches, carefully add 3 or 4 pieces of chicken in a single layer, skin side down.
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16
Fry for 5 minutes; then turn the pieces over and fry the other side for 5 minutes.
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17
Make sure the fat continues to bubble around the chicken; lift the chicken pieces with tongs now and again to check for even browning.
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18
Continue to turn and fry a total of 20 minutes until youve got a golden, crisp skin with even color.
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19
Remove the chicken to a platter lined with paper towels and repeat with the remaining pieces.
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20
Let the chicken cool to room temperature before storing.
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21
Fried chicken thats covered while its hot has a tendency to steam and the crust may sog.
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22
Refrigerate for several hours before serving.
