1 frying chicken (about 4 pounds), cut up
1 quart buttermilk
3 tablespoons salt
2 teaspoons sugar
1⁄2 teaspoon paprika
1⁄4 teaspoon turmeric
1⁄4 teaspoon onion powder
1⁄4 teaspoon garlic powder
1⁄4 teaspoon cornstarch
¼ tablespoons freshly ground black pepper
About 1 cup self-rising flour
About 6 cups peanut or canola oil
- Mix seasonings together.
- Rinse the chicken well and sprinkle the seasoning over the chicken pieces gently rubbing it in.
- Turn the chicken pieces in the buttermilk so that every piece is well covered but don’t leave a puddle in the bottom of the bowl.
- Cover the bowl with plastic wrap and refrigerate at least 4 hours or overnight.
- Take the chicken out of the refrigerator 30 minutes before you’re ready to fry it.
- Fill a deep iron cast skillet not quite half with oil, set it over medium heat, and bring to 375°.
- Put the flour in a clean paper bag and start with dark meat. Add chicken one piece at a time, shake to coat, and then put it on a large plate. Repeat.
- When you have enough pieces floured to just fill your skillet, fry at 375°. To test if the oil is hot enough, flick a little flour into the hot fat. If it sizzles, then you’re ready to fry.
- Starting with the dark pieces, fry with skin side down. When the skillet is full, cover with a lid. Turn each piece until it is well browned on both sides about 7 minutes per side for white meat and 9 minutes per side for dark meat. Any really large pieces will take a few minutes longer. The giblets will take less time
- To test for doneness, use an instant-read thermometer which should read 165 degrees. If some is not cooked enough, but the chicken is well browned, bake it on a rack set over a baking sheet in a 325° Test again in 5 minutes.
- Line a rimmed baking sheet with paper towels. When the chicken is done, drain it on a wire rack set on the baking sheet.
- Fry the next batch of chicken scooping out any coating that’s fallen off the chicken into the oil with a slotted spoon so it doesn’t burn and ruin the taste of the frying fat.
- Save the giblets and about three tablespoons of oil to make gravy.