Southern Fried Chicken

Time: 45 minutes | Yield: 6 Servings

Ingredients

Dry:

• 6 pack of desired chicken
  
• 1 tsp celery salt
  
• 1 tsp onion powder
  
• 1 tsp garlic powder
  
• 1 tsp paprika
  
• 1 tsp finely grated black pepper
  
• 2 tsp sea salt
  
• 2 cups White Lily self-rising flour

Marinade:

• 2 cups buttermilk
  
• 2 eggs
  
• 1 bottle Louisiana hot sauce

Directions

Beat marinade ingredients together with a whisk. Soak the chicken pieces in this mixture for 45 minutes.

Mix all dry ingredients, then dredge the soaked chicken pieces through it and place them in the fridge for about 30 minutes. This allows them to dry out a bit so they will brown perfectly.

Use a deep cast-iron skillet. Fill it up halfway with peanut oil. Bring the grease to 350 degrees.

Add pieces to hot oil 1 inch apart. White meat gets 5 minutes per side,dark meat about 6 or 7 minutes per side. Fry with the bone side down first and don’t move the pieces until the time is up. If they stick it’s okay, they’ll loosen when they crisp up.

Place pieces on paper towel (don’t cover).