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1
Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
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2
Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
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3
In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed.
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4
Set aside.
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5
Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
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6
Prepare your dredging station.
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7
Place your chicken in a bowl.
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8
Next to that, your bowl of buttermilk, and next to that, your dry mixture.
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9
Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
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10
Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken.
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11
Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for.
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12
Gently place the breasts in your hot oil.
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13
Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
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14
When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil.
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15
Set a timer for 15 minutes.
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16
After 15 minutes, take a probe thermometer and check the temperature of a breast.
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17
If it reads 180 degrees F, all of your chicken is done.
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18
(Keep in mind that it will continue to cook after it has been removed from the fryer.)
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19
Remove the chicken from the oil and let it drain for 5 minutes.
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20
Let cool for an additional 10 minutes before serving.
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21
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
