- 8-10 cups of buttermilk
- 6 legs and 6 thighs or 1 whole chicken
- Seasoning: Tony's, lemon pepper, garlic/onion powder, salt/pepper
- 3 cups of AP flour
- peanut oil for frying
In a large Tupperware bowl, add the buttermilk and chicken. Let this set in the refrigerator overnight. The next day, drain your chicken on paper towels. Generously season both sides of the chicken. Add the same seasoning to the flour in a large bowl/pan. Roll the seasoned chicken in the seasoned flour, coating all sides. Set the floured chicken in a pan for about 30 minutes. Add your oil to a large skillet or electric skillet and fry until the juices run clear. I used an electric skillet, kept it between 300-325. Do not crowd the skillet. Make sure to turn the chicken every 10-12 minutes to keep it nice and golden.
I also made purple hull peas, mashed taters, honey cornbread, and white pepper gravy.
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