chicken parts

3 c. flour

2T. garlic powder

2 T. onion powder

2 T. paprika

cayenne pepper, to taste

salt and pepper

1 qt. buttermilk

hot sauce to taste

oil, for frying (peanut or vegetable)

Soak chicken in salted water 2 hours or more in the refrigerator.

Mix dry ingredients in large plastic bag.

                  In a dish, combine the milk and hot sauce with a fork, adding more salt and pepper.

Drain the chicken and pat dry.

Dredge the pieces, a few at a time, in the flour mixture.

Then dip into the buttermilk.

Dredge the again in the seasoned flour.

Set aside and let the chicken rest until oil is heated.

(A cast iron frying pan is the only way to go!!!)

              Working in batches, carefully add the chicken pieces, not crowding the pan.

     Fry, turning once, until golden and cooked through, about 12 minutes.

Drain on brown paper bags.

Sprinkle with additional salt and pepper, if desired.