Buttermilk Fried Chicken.

1 quart of Buttermilk. If you don't have any you can make buttermilk out of Vinegar and milk: 3/4 cup of milk and 2 tsps of vinegar or lemon Juice.  Add the vinegar or juice to the milk, let stand for a few minutes to sour.

2-3 pounds of frying chicken
2-4 cups of all purpose flour ( divided 1 cup and 3)
4 eggs and 1/3 cup of milk...well whisked  together in a large bowl.
Seasonings: ( total of no more than 2 Tablespoons) Garlic Powder, ginger, salt, pepper, poultry seasonings. OR Mrs Dash. Any of these will work, Either as a combination or alone. You can play with the seasonings and add different ones for different flavors. We used Italian Seasonings one time, and it was tasty and different. Another time we used Cumin and Ginger. Use your imagination and tastes! Add your to remaining 3 cups of the flour in a large bowl.
Oil for Frying, about 3 cups.

Place chicken in a large bag( like a gallon ziplock, but I have been in a bind a time or two and have used a new clean small garbage bag, a clean produce bag, even a bread bag) Pour in the buttermilk. Let marinate at least 4 hours, over night is preferred.


Set up a work station. You will need 3 large bowls, One with about 1 cup of flour in it, the next bowl will have your egg and milk mixture, the third bowl you will have your seasoned flour.

Be sure the pan u r frying in, has deep sides. Like a good deep cast iron fry pan.

Remove your chicken from the bag and lightly rinse, then pat dry.

Heat your oil to hot....... but never smoking. Keep heat around medium high.

Dredge your chicken in the first bowl( unseasoned flour) then into the second bowl( egg mix) coat well, then the last bowl with the seasoned flour...coat well. Press the seasoned flour onto the chicken with your fingers, place in the hot oil. Careful oil will bubble up and can over flow. Repeat until your pan is full. I like to start with thighs and breasts because they take the longest. Turn often, even making the chicken balance on its side, for even cooking and browning. After all sides are very brown, reduce heat and cook covered for about 20 minutes, Remove the cover and turn chicken and continue cooking for ten minutes more. Drain on paper towels. For Extra Crispy chicken do not cover and cook for 35 minutes, turning often to prevent burning.
:)