Buttermilk Fried Chicken

"Brown Sugar Kitchen" Fried Chicken, Oakland CA

1 Chicken fryer cut-up into 8 pieces
1/4 tea. Cayenne Pepper
1/2 tea. Paprika
1 tea. Onion Powder
1 tea. Garlic Powder
1 1/2 tea. fresh or dried Tarragon
1 1/2 tea. fresh or dried Parsley
1 1/2 cups Buttermilk
3 cups Flour
1 Tbl. Kosher Salt
1/2 tea. freshly ground Black Pepper
4-6 cups Canola or Grape Seed Oil

In a large bowl or baking dish, mix together spices and herbs. Add chicken pieces and coat with spice mixture. Cover with Buttermilk and marinate for a least 4 hours or overnight.

Pour oil into a heavy bottomed pot for frying. Add oil to reach about 2-inches. The diameter of the pot will determine the amount of oil to add. Heat oil over medium-high heat.

Remove chicken from buttermilk mixture and coat with flour seasoned with salt and pepper. Drop one piece of chicken into oil to test for heat. Oil should bubble at the surface, but not smoke.

Cook chicken for 25-25 minutes in oil. Check internal tempurature, chicken should be at least 165-degrees. The chicken can finish cooking in an oven set at 350-degrees. Place cooked chicken on a draining rack to remove excess oil. Great served with waffles and maple syrup for brunch.

Recipe courtesy Tanya Holland, 'Brown Sugar Kitchen"- Oakland, California