- 1 Tbsp. cracked black pepper
- 1/2 tsp. paprika
- 1/2 season salt
- 1/2 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 3–4-lbs. chicken parts
- 1 cup buttermilk
- 1 egg
- 3 cups flour
- 1 Tbsp. sea salt
- peanut oil
In a bowl, combine black pepper, paprika, season salt, cayenne pepper, garlic powder and onion powder. Mix well.
Wash and pat chicken dry. Coat chicken with spices. Chill in refrigerator for 2 hours or overnight.
In a bowl, whisk together buttermilk and egg. Pour over chicken and allow chicken to come to room temperature, about 30 minutes.
In a shallow pan, combine flour and sea salt. Set aside.
Pour enough peanut oil in a large cast-iron skillet or straight-sided skillet to a depth of 2 inches. Heat oil to 325*-350*.
Dredge chicken in the flour mixture.
Carefully place chicken in the hot oil. Fry to a golden brown.
Using tongs turn chicken and fry other side to a golden brown. (Turn chicken only once.)
Drain on paper towels.