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1
Make the marinade by combining the buttermilk, sour cream, Dijon mustard, salt and freshly ground black pepper in a large bowl.
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2
Mix well with a whisk.
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3
Season the chicken pieces with salt and pepper and place in the marinade.
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4
Stir everything together so the chicken is coated evenly, cover, and set aside in the fridge to marinate for 12 hours.
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5
Fill a heavy-based pot (such a deep cast iron skillet) with canola oil and set over medium-high heat.
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6
Using a thermometer, heat the oil until 375 degrees F. Preheat the oven to 350 degrees F.
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7
Prepare the coating by adding the all-purpose flour, salt, paprika, mustard powder, and garlic powder together in a large bowl.
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8
Mix with a whisk.
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9
Take the chicken pieces out of the marinade and dredge lightly in the seasoned flour, 1 at a time.
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10
Set the coated pieces on a wire rack over a tray as you work.
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11
Add the chicken, 3 to 4 pieces at a time, to the hot oil, skin-side down.
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12
Cook until golden brown, 5 to 7 minutes.
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13
Increase the heat on the oil if you need to as the chicken will bring the temperature of the oil down.
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14
Remove the chicken from the pot with a wire strainer and set over a clean rack over a tray.
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15
Season with salt while still hot.
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16
Continue to cook in batches, allowing the oil to heat up again before adding the chicken to the pot each time.
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17
Place the chicken into the oven and cook for another 8 to 10 minutes until cooked through.
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18
Allow the chicken to rest for 5 minutes before serving.
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19
Pile high in a basket for a fun presentation.
