Buttermilk Fried Chicken

Ingredients

• 3 pounds of chicken parts , skin-on, bone-in
• 2 cups buttermilk
• 1 large onion, sliced
• 1/4 cup chopped mixed fresh herbs or a teaspoon each of the dried herbs.
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 cups flour
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• 1 teaspoon cayenne pepper
• Salt and pepper
• 2 cups canola oil, rice bran oil, or peanut oil

Directions

1. Stir together the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl. Add the chicken pieces and turn them around until every bit is coated. Let the chicken marinate overnight, at least 8 hours.
2. Set the chicken in a colander so the extra buttermilk mixture can drip away. In a large sturdy paper or plastic bag, combine the flour, garlic salt, onion salt, cayenne, salt, and pepper.
3. Pour 2 cups of oil into a large skillet with a heavy base, such as cast iron, stainless steel, or anodized aluminum, and warm it over medium high heat. The oil is ready when a tiny pinch of flour sizzles as it hits the surface, but the pan should not be smoking, about 350 degrees F. Keep a lid nearby whenever you are frying with hot oil, just in case.
4. Drop the chicken pieces into the bag with the seasoned flour and shake until they are well covered.
5. Fry the chicken in batches. Add pieces to the hot oil and cook the first side for 12-15 minutes, until nicely golden, then turn them with tongs and cook the other side for 10-12 minutes, until golden as well.
6. Keep an eye on the heat so the oil stays lively enough to fry, but not so hot that the coating scorches. Lift the chicken out with tongs and set it on a rack placed over a cookie sheet or broiling pan so extra oil can drip off. Season with more salt and pepper to taste.