1 tsp salt, divided
8 pieces chicken (legs, thighs, breasts, etc.)
3 cups buttermilk
6 cups canola or peanut oil
2 cups all-purpose flour
1 1/2 tbsp. dry mustard
1 1/2 tbsp. paprika
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. black pepper
3 large eggs
2 tbsp. water

Massage 1/2 teaspoon salt into chicken pieces. In a large bowl, place chicken pieces, cover with buttermilk. Refrigerate for 24 hours.

NEXT DAY; In bowl, stir together flour dry mustard, paprika, garlic powder, onion powder, salt and pepper.

In another bowl, whisk eggs with water. Take 1 chicken piece from buttermilk, dredge completely with flour mix, dredge in egg mix, then again in flour mix. Repeat with all the chicken pieces.

Fry in hot oil for about 12 minutes.

Heat oven to 350°F. Put all chicken pieces on baking sheet sprayed with cooking spray, bake for about 10 minutes.

Great with buttermilk biscuits!

Submitted by: Sherry Monfils