Fried Chicken

I was inspired by a trip to New Orleans to perfect my fried chicken. The requirements: Juicy, tender, flavorful without being salty and flaky/crunchy skin. I think I achieved all of the above with my recipe.

Prep Time: 4 hours
Cook Time: 1 hour

Ingredients:
8 cups water
2 Tbsp each: Smoked Paprika,  Chili Powder, Onion Powder,  Oregano, Thyme, Minced Garlic
1 bay leaf
1 quart Buttermilk
1 large onion, sliced

8 chicken wings
4 chicken legs
Seasoned Salt
Garlic Powder

3 cups flour
1 Tbsp Cumin
2 Tbsp Garlic Powder
1 Tbsp White Pepper
1 Tbsp Smoked Paprika
1 Tsp Cayenne Pepper
1 tsp Salt

2 quarts peanut oil
Lemon Wedges

Bring water to a boil.
Stir in seasonings.
Bring water to a 2nd boil.
Reduce heat and simmer, uncovered,  for 15 minutes.
Remove from heat.
Pour water into a bowl and allow to cool to room temperature.
Whisk in buttermilk.
Stir in sliced onion.
Reserve and refrigerate1 cup of marinade.
Add chicken to milk/water mixture,  ensuring that chicken is completely covered.
Cover bowl and refrigerate. 
Allow chicken to soak for at least 2 hours.
Remove chicken from marinade and discard marinade.

In a large, heavy paper bag, zip lock bag or large bowl with cover, add flour and next 5 ingredients. 
Whisk to mix completely and set aside.

Heat oil over medium heat,  in a large, heavy frying pan or Dutch oven or fryer.
Use a candy/deep fry thermometer to ensure that the oil temperature is 375°.

While oil is heating do the following:
Season chicken on all sides with seasoned salt and garlic powder
Shake chicken,  a few pieces at a time, in flour mixture.
Dip each piece of chicken in reserved marinade.
Shake for a second time in flour mixture. 
Discard marinade.

Fry chicken in 2 batches, turning occasionally until golden brown and pieces begin to float, about 8 to 10 minutes per batch.
Make sure that after the 1st batch of chicken you bring the oil temp back to 375° so that your oil does not burn.

Drain chicken on paper bags
Serve with lemon wedges.

ENJOY!