Old Black Pot Buttermilk Chicken

Old Black Pot Buttermilk Chicken

Miz Helen's Kitchen

Ingredients

1 whole fryer, cut up

For The Buttermilk Dip

2 cups Buttermilk

1 teaspoon dried thyme

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cayenne pepper

For The Flour Dredge

2 cups all purpose flour

1 tablespoon baking powder

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons dried thyme

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon cayenne pepper

1 to 2 cups Vegetable Oil For Frying

Directions

Cut up and wash the chicken, set aside. (Tutorial For Cutting Up A Chicken)

Pour the buttermilk in a medium mixing bowl and stir in 1 teaspoon thyme, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon pepper, and 1/2 teaspoon cayenne pepper.

Pour the flour into a larger mixing bowl and whisk in 1 tablespoon baking powder, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons dried thyme, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon cayenne pepper.

Roll the chicken into the flour mix and then into the buttermilk mix and back into the flour. Set the piece aside in a dish until the skillet is ready.

Using a black iron skillet, pour enough vegetable oil on the bottom to cover 1/4 of the skillet. Be sure to put enough oil, but not to much that it will boil over and cause a fire. Raise the temperature of the cooking oil to very hot and very carefully place the chicken into the skillet. Cook only a few pieces at a time so as not to cause it to overflow, be very careful. When the chicken starts to brown on one side, turn the chicken and place a lid on the skillet. Lower the temperature and cook the chicken until done through, turning from time to time.

Remove chicken to a paper towel to drain and then to a baking sheet. Place the baking sheet in a warm oven to keep warm until serving.

Enjoy!