°1 chicken fryer, cutting to 8 pieces
°3 1/2 tsp seasoned salt
°2 teaspoons freshly ground black pepper
°3 cups butter, divided
°3 cups all-purpose flour
°1/2 cup starch
°1 teaspoon garlic powder
°1 teaspoon onion powder
°1 teaspoon paprika
°3 large eggs
°1 teaspoon hot sauce
°Frying oil preferably peanut oil or vegetable oil
Season chicken pieces on all sides with 1 teaspoon seasoned salt and 1/2 teaspoon black pepper. Place in a rectangular baking dish and cover with two and a half cups of milk. Head over to the coat. Chilling overnight, & turn once.
30 min before fry: Removing chicken from milk, & discard marinade. Sift the flour, cornstarch, 2 teaspoons seasoned salt, 1 teaspoon black pepper, garlic powder, onion powder, and paprika into a bowl. In shallow bowl, whisking eggs, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 cup buttermilk, also hot sauce.
Dip chicken pieces in flour, wash with egg and then brush with flour again. Arrange it on a baking tray. Leave it for 30 minutes, until it reaches room temperature and the bread is set with breadcrumbs.
For frying: Preheat oven 200°F. Set up a folded baking tray with an oven-safe baking rack. Sit apart.Filling 12-inch cast iron skillet among 1/3 full with oil. Heat to 350 degrees F. Carefully lower chicken pieces to oil. Frying dark meat & white meat separately.
Keep the oil temperature around 350 degrees Fahrenheit. Fry the chicken in batches to cook the dark cuts of meat and white meat separately. Cooking for 10-15 min per side Turn carefully with tweezers to avoid splashing.Place the fried pieces on the rack and leave them hot in the oven between batches.Rest for 10 minutes before serving.