1 WHOLE CHICKEN CUT UP (2 IF COMPANY’S COMING)

1 QUART BUTTERMILK—-POUR IN BIG BOWL

2 EGGS BEATEN—POUR IN THE BOWL WITH THE BUTTERMILK AND STIR

SEASON THE EGGS AND BUTTERMILK WITH SALT, PEPPER, AND A COUPLE SHAKES OF GARLIC POWDER ( I NEVER MEASURE ANYTHING)

6-8 CUPS FLOUR—-POUR IN A BIG BOWL—ADD SALT, PEPPER AND A COUPLE SHAKES OF GARLIC POWDER

YOU DON’T WANT TO OVER-DO ON THE GARLIC POWDER…..JUST ENOUGH TO GIVE THE CRUST A HINT OF GARLIC FLAVOR

PUT THE CHICKEN IN A COLANDER AND RINSE IT WELL.  SALT AND PEPPER THE CHICKEN REAL GOOD WHILE IT’S IN THE COLANDER, THEN PLACE ALL THE CHICKEN IN THE BOWL OF BUTTERMILK.

NOW I ALWAYS FRY CHICKEN IN AN IRON SKILLET.  I WOULDN’T KNOW WHAT ELSE TO FRY IT IN.

POUR ENOUGH OIL IN THE SKILLET TO JUST COVER THE CHICKEN.  LET THE OIL GET GOOD AND HOT ON HIGH, THEN LOWER THE HEAT TO MEDIUM.

WHILE THE OIL IS GETTING HOT, TAKE THE CHICKEN FROM THE BUTTERMILK AND DIP IN THE FLOUR–GIVE EACH PIECE A GOOD COATING.

PLACE IN THE HOT OIL AND COVER IT WHILE IT’S FRYING.  I ALWAYS START WITH THE WHITE MEAT FIRST CAUSE IT DON’T TAKE AS LONG TO COOK AS THE DARK MEAT DOES…….

SECRETS TO MOIST ON THE INSIDE, CRUNCHY ON THE OUTSIDE CHICKEN:

-NEVER USE A FORK TO TURN THE CHICKEN.  USE TONGS.  YOU POKE HOLES IN THE CHICKEN WITH A FORK AND THE JUICE COMES OUT AND YOU GET DRY CHICKEN.

-DON’T RUSH COOKING THE CHICKEN……TRY NOT TO TURN IT TOO MANY TIMES……..COOKING IT SLOW WILL MAKE SURE IT COMES OUT MOIST!