Pan Fried Chicken
6-8 chicken legs or your choice of parts
1 1/2 cup buttermilk
3 cups self rising flour
Canola Oil for frying
Mix the buttermilk with one tablespoon of the seasoning blend. (If you don't have our blend, you may use your choice of seasonings. This step adds a ton of flavor.)
Wash chicken and place inside a large ziplock bag.
Add the buttermilk mixture and refrigerate for a few hours. (Overnight is even better!)
Remove the chicken at least 30 minutes before you plan to cook it.
Combine the flour with 1 1/2 tablespoons of the seasoning blend and toss well.
Coat the chicken with the flour and place on a cookie sheet to rest for about ten minutes.
Once the chicken has become sticky, dip in the flour mixture once more.
Use enough oil in a cast iron skillet to fill it about 2/3 of the way full.
When the oil is preheated, add a few pieces of the chicken at the time.
Cook on medium heat and continue turning until the chicken is golden brown and cooked all the way through.
Remove from the heat and transfer to a wire rack or paper towels to drain.