1. Mix half of dry( excluding flour) ingreidents with butter milk. 2. Stir butter milk mixture well. 3. Place chicken parts in butter milk ( zip-lock bags work well) in refrigerator for one week. 4. Mix other half of dry ingrdients with flour. 5. Drain chicken in a large colander or strainer until the butter milk mixture is only dripping down at a drip drop pace, about 20 minutes. 6. Heat oil to 390 degrees in a large pan, deep fryer, or dutch oven. use a candy thermometer to maintain temperature( they cost about $6.00). 7. Toss chicken in flour like you would shake and bake stuff. 8. Shake off excess flour. 9. Deep fry chicken in hot peanut oil until a deep golden brown and cooked through. ---------------------------------------------------------------------------
Nutrition
Ingredients
