1 whole chicken, cut up (breasts cut in half to make 10 pieces)
buttermilk marinade:
1 c buttermilk
1 T salt
1 tsp black pepper
1/4 tsp garlic powder
1/4 tsp paprika
pinch cayenne pepper
dash hot sauce
fried coating:
2 c flour
2 tsp baking powder
2 tsp black pepper
1 tsp salt
3/4 tsp garlic powder
3/4 tsp paprika
1/4 tsp cayenne pepper
1/4 c buttermilk
1-3/4 c peanut oil for frying
Whisk the buttermilk with the buttermilk marinade seasonings together. Add the chicken and turn to coat. Refrigerate in the marinade all day.
Preheat the oven to 400, and position the rack in the center of the oven. Assemble a baking sheet with a wire rack to fit. Heat oil to 375 in a straight sided skillet. Whisk together the flour, baking powder, and seasonings for the coating. Add remaining 1/4 c buttermilk and mix with fingers until combined. Dredge chicken in flour to coat. Place chicken pieces skin side down in hot oil, and cook 3 to 5 minutes. Turn pieces and cook 2 to 4 minutes longer.
Transfer to the wire rack and bake 15-20 minutes. Let the chicken rest for 5 minutes before serving.
