Fried Chicken

1 cut up chicken
Vegetable oil
2 1/2 cups flour*
4 tsps salt
2 tsps ground black pepper
2 tsps garlic powder
1 1/2 tsps onion powder
¾  tsp cayenne pepper
1 cup buttermilk
OR
1 cup milk plus
1 tsp vinegar



Combine flour and seasonings in a bowl,
Pour buttermilk into another bowl.

Add  about 1 inch of oil to a very large skillet, large enough to fit all the pieces you want to cook at once, without crowding.
You may have to do this in two batches.

When oil reaches 325 degrees start preparing your chicken.

Start with the breast pieces, (or one piece if you’re doing this in 2 batches).
Dredge the chicken in the flour mixture, then into the milk.
Dredge again into the flour mixture, pressing it into the piece.
Carefully place into the hot oil.

Repeat with the other pieces in this order: breast, thigh, leg, wing.

Once the wing is in the oil, set your timer to 15 minutes.
Turn the pieces once during frying time.
Keep an eye on the oil to make sure the temperature is staying as close to 325 as possible.

After 15 minutes, test the temperature of the breast.  It should be 165-180.
If this piece is done, the rest are also done.   Test a thigh or leg to be sure.

Remove onto a paper towel lined plate to drain, the to serving platter soon after.