Fourth of July is coming up so I decided to make fried chicken. What I love about my fried chicken is that you can bring this to your picnic, bbq, or party and the chicken will still perfectly be crunchy and crispy.   The secret to my perfect fried chicken is to soak your chicken in buttermilk over night and use a type of starch with the flour.

Ingredients:

• 1 tray of chicken (I used drumsticks because the store ran out of thighs).
• 1 carton of buttermilk (about 1 liter- you will be using enough to cover the chicken in a ziplock bag.
• salt and pepper to taste
• 2 cups of all purpose flour
• 2 cups of potato starch
• 1 tbsp of hot sauce
• 2 tsp. c ayenne pepper
• 2 tbsp. of garlic powder
• 2 tsp paprika
• 3 tsp of dried thyme
• 1 tbsn onion powder
• Peanut Oil

Directions:

1.  Wash your chicken and put in a zip lock bag.
2.  Marinade your chicken with the buttermilk. You should use as much buttermilk you need to coat the chicken. Marinate for 24 hours.
3. Remove chicken from buttermilk and set aside.
4. Add hot sauce to the marinade.
5. Season chicken with salt and pepper.
6. Mix potato starch and flour. Season with salt and pepper.
7. Mix cayenne pepper, garlic powder, paprika, thyme, and onion powder.
8. Season chicken genorously with the seasoning mix.
9. Dip chicken in buttermilk and dredge each chicken piece in the flour mixture.
10. Set chicken aside for 20 minutes.
11. Heat up peanut oil until temperature reaches 375.
12. Fry each chicken piece for about 15-22 minutes (depending on size of chicken).
13. Let chicken sit on a wire rack and cool before serving.