Buttermilk Fried Chicken

8 pieces of chicken

2 cups buttermilk

Flour mixture

2 tablespoons salt

2 tablespoons black pepper

2 tablespoons smoked paprika

2 tablespoons garlic powder

2 tablespoons onion powder

4 cups flour

Oil for frying

Place cut chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Drain chicken.  Combine all ingredients for Flour mixture in a large bowl.  Dredge chicken in flour and set on parchment lined sheet pan. 

Heat 4 to 5 inches of oil in a large deep pot on medium-high heat till it comes to 325 degrees.

Just before frying chicken re-dredge chicken in flour mixture and shake off excess.  Place chicken into pot 4 to 5 pieces of chicken at a time cook for 20 minuets till golden brown and internal temperature reaches 180 degrees.

Drain chicken on a rack over a sheet pan.  Hold chicken on a rack over a sheet pan in a 150 degree oven till ready to serve.