Fried chicken and chicken wings

Ingredients

• 3 lb (1.4 kg) chicken pieces (drumsticks, thighs, wings)
• 2 cups (480 ml) buttermilk (or milk with 2 tbsp lemon juice)
• 2 tsp salt
• 2 cups (250 g) flour
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp black pepper
• ½ tsp cayenne
• Oil for deep frying

Method

1. Mix the buttermilk with 1 tsp salt and soak the chicken in it for 4 hours or overnight in the fridge.
2. Mix the flour, paprika, garlic powder, pepper, cayenne and remaining salt.
3. Lift the chicken from the buttermilk and press it into the flour, coating it well. Rest 10 minutes.
4. Heat oil 2 inches (5 cm) deep to 325 to 350°F (165 to 175°C).
5. Fry in batches for 12 to 15 minutes, turning, until deep golden and 165°F (74°C) inside.
6. Drain on a rack and serve hot.