1For the chicken: Whisk together the buttermilk, pickle juice, and egg in a medium bowl until smooth. Add the chicken to the buttermilk mixture; cover and refrigerate for 30 minutes (or up to 4 hours.) 2 Remove the chicken from the refrigerator 10 minutes before frying. Combinethe dry ingredients in a 9 X 13 baking pan, make sure they are well mixed. Reserve 1 cup of dry mix and spread it evenly on a platter this keeps the pieces from getting soggy and pulling the breading off of each other. Use the wet hand, dry hand method and take each battered piece and dredge it in the dry mix until well coated and then Mixegg, buttermilk, and garlic powder in a small bowl. Pour mixture into the bag with chicken. Seal and refrigerate for 2 to 4 hours. Mix together flour, bread crumbs, baking powder, and salt in another large, resealable plastic bag. Remove chicken from the refrigerator; drain and discard buttermilk mixture. Combinethe baking powder, 1 teaspoon salt, cornstarch, flour, and the remainder of the seasoning mix in a large shallow bowl or plate and mix well. This makes a "dry" batter. Once the chicken has marinated, allow it to return to room temperature and dip into the flour cornstarch mixture one piece of chicken at a time. 1 In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. 2. Coat chicken with flour mixture. 3. In nonstick skillet, heat oil (¼ inch) over medium-high heat. Cook chicken in oil, skin side down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin side up with tongs. Removeto a plate and repeat with the remaining chicken pieces. Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels. Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. DR1T0g.

how to make fried chicken procedure text