Ingredients you need for Buttermilk Fried Chicken: 3 1/2 pound chicken, cut in 8 pieces, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp white pepper, 1 tsp ground dried herbs (oregano, thyme, rosemary, sage) and 2 cups buttermilk. For the seasoned flour: 2 cups flour, 1 tsp salt, 1/2 tsp paprika, 1/4 tsp cayenne, 1/2 tsp white pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder and 2 1/2 quarts peanut oil for frying

In an extra large self sealing plastic bag combine 2 cups of buttermilk, 2 tablespoons of hot pepper sauce and 1/2 teaspoon salt. Add 8 chicken pieces, which is two whole chickens cut into four pieces each. Seal bag pressing out any air. Put bag in a bowl and refrigerate up to 24 hours, but no less than 2 hours. Make sure when handling raw chicken you wash your hand before and after to prevent the spread of bacteria. In a pie plate or bowl stir 2 cups all-purpose flour with 1 1/2 teaspoon baking powder, 1 teaspoon ground black pepper, 1 teaspoon paprika and 2 teaspoons salt. Remove chicken from bag 1 piece at a time shaking off excess buttermilk. Add chicken to flour mixture, turning to coat well. Place on a wire rack, letting it stand for 15 minutes to let coating set. Preheat oven to 250 degree and line two large cookie sheets with paper towels . Add 2 1/2 cup of vegetable oil to a 12 inch skillet and heat over medium heat until the skillet reaches 360 degree Fahrenheit on a deep fry thermometer. Add four pieces of chicken with the skin side down, being ...