chicken, drumsticks or pieces
vegetable or canola oil
1Mix together spices, and pour half into a gallon size ziplock bag. Pat the chicken with the other half of the spice mix. Pierce with a fork all over.
2Pour buttermilk over chicken in a large bowl, cover with plastic wrap and refrigerate at least 2 hrs.
3Pat the chicken dry, and place in the ziplock bag with the flour and the spices mixed together inside. In small batches shake the chicken until coated.
4Pour oil in fryer or dutch oven, and heat to 360F. Fill about 1/3 of the way with oil.
5Cook chicken in small batches, or the temp of the oil will drop which means a soggy crust…yuck!
6Cook for 12 – 15 min until golden brown, and the internal temp if 160F or higher. Drain on paper towels.
7If necessary you can bake in the oven if the chicken is not up to temp yet. Bake @ 325 until done. Enjoy!