BUTTERMILK FRIED CHICKEN

Steps:

• Heat oil in large cast iron skillet to appropriate temperature for frying. If you prefer, you can use a deep fryer but I find that a heavy skillet works best.
• Combine all dry ingredients in a mixing bowl. Divide into 2 separate shallow baking dishes or use two large containers big enough to work with the flour mixture. Pour buttermilk into another baking dish or container large enough for dredging.
• Arrange dishes/containers with one of the flour mixtures first, then buttermilk, and last is the second container of flour mixture.
• Take one chicken leg at a time and roll in the first flour mixture, then dip/dredge in buttermilk, and then coat in the last flour mixture. Set each leg aside on a plate until all pieces are ready to be cooked. Suggestion: Use one hand for the dry stuff and the other for the wet.
• Place chicken legs in hot oil and cook until golden brown.