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1 whole fryer chicken, cut into pieces 2 cups of buttermilk 1 tbsp prepared mustard 1 tsp salt 1 tsp pepper dash of cayenne pepper (more if desired) 2 cups flour 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp baking powder 1 tsp seasoning salt enough oil to give you about 2 inches in the bottom of your pan
In a large seal-proof bag, mix together buttermilk, mustard, salt, pepper and cayenne pepper. Mix well. Add in chicken pieces and seal the bag. Rest in the refrigerator for a few hours, turning the bag over every so often to make sure all of the chicken gets time in the marinade.
When you are ready to make your dinner -- mix together the flour, garlic and onion powders, baking powder and seasoning salt in a tin pie plate.
Heat oil in pan, being careful not to overheat it. One, by one take the chicken pieces out of the marinade and dredge them in the flour mixture, and then place them in the pan. Be careful not to put too many in at once or the temperature of the oil will go down and the chicken will be soggy, not crispy. Rotate chicken pieces so they brown on all sides, cooking thoroughly.
When cooked, remove from oil and place on paper towels to drain.