Directions
Rinse the chicken, place cut up pieces in large bowl and cover with carton of buttermilk. Cover with foil and place in fridge overnight. In a medium size bowl combine flour, salt, pepper, garlic powder, and Cavender's Seasoning. Mix throughly. Then in another bowl beat eggs, and one fourth cup of milk together. Heat 3 inches of oil to 350degrees in a dutch oven. Dip the chicken pieces first into the egg mixture and then into the flour, shaking off any excess. Fry the chicken, don't crowd, stand up on sides to brown sides if possible. Fry in batches if necessary, until Golden brown and crisp on the outside. About 13 minutes for dark meat and 10 minutes for white meat. Drain on paper towel.
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