Southern-Style Buttermilk Fried Chicken

Recipe from Bonnie Moore, L’Academie de Cuisine

Ingredients:

1 1/2 cup buttermilk

1 teaspoon hot sauce

1 teaspoon dried thyme

Salt and pepper

4 pieces each of chicken breasts, thighs, legs (all bone-in)

3 cups flour

1 teaspoon baking powder

1 tablespoon salt

1 tablespoon dry mustard

1 teaspoon black pepper

1 teaspoon cayenne pepper

Oil for frying

1. In a small bowl- combine the buttermilk, hot sauce, thyme, salt and pepper. Add the chicken and turn to coat evenly in the marinade. Refrigerate for at least 4 hours or overnight.

2. Fill a large pot halfway with oil and heat it over high heat. Adjust the heat to maintain the temp at 350.

3. Sift the flour, baking powder, salt, dry mustard, black and cayenne peppers onto a cookie sheet.

4. Add the chicken to the flour mixture and turn to coat evenly.

5. Shake off excess flour and carefully slip chicken into oil. Fry on each side for 7-8 minutes until deep golden brown and fully cooked. Transfer chicken onto rack. Serve warm,