“Colonel Cozy's” Double-Dredged, Extra Crispy, Buttermilk Fried Chicken with 12 Herbs & Spices

(Makes 8 pieces)

Ingredients:

1 fryer chicken, cut-up into 8 pieces (or 4 breasts and 4 legs)
2 tablespoons salt, divided use
1 tablespoon freshly cracked black pepper, divided use
1 tablespoon granulated garlic, divided use
1 tablespoon onion powder, divided use
1 tablespoon paprika, divided use
1 tablespoon smoked paprika, divided use
1 tablespoon Italian seasoning, divided use
½ teaspoon cayenne pepper, divided use
½ teaspoon ground white pepper, divided use
4 cups buttermilk
4 cups flour
• Peanut (or vegetable) oil for frying

Preparation:

-Place the chicken pieces into a large bowl; add 1 tablespoon of the salt, and ½ tablespoon each of the black pepper, granulated garlic, onion powder, paprika, smoked paprika and Italian seasoning, and ¼  teaspoon of the cayenne pepper, and ¼ teaspoon of the ground white pepper; rub these spices and seasoning into the chicken, and allow this to sit for about 5 minutes; next, add the buttermilk to cover the seasoned chicken, and allow the chicken to marinate in it for, ideally, 12 hours for intense flavor, or at least 4 hours.

-To prepare the chicken for coating, prepare two wire racks set over two baking sheets lined with foil; add the flour into a large bowl, and to the flour add the remaining 1 tablespoon of salt, and the remaining ½ tablespoon each of the black pepper, granulated garlic, onion powder, paprika, smoked paprika and Italian seasoning, and the remaining ¼ teaspoon of the cayenne pepper, and the remaining ¼ teaspoon of ground white pepper, and whisk to combine the seasoning with the flour; remove the chicken pieces from the buttermilk, and place them onto one of the wire racks to allow the excess buttermilk to drip off; next, dredge each piece of chicken in the seasoned flour, and place onto the other wire rack, repeating the process until all pieces are flour-dredged; next, go back and re-dip the chicken pieces into the buttermilk, allowing the excess to drip off, and then one again add back into the seasoned flour, pressing the chicken pieces into the flour and coating a second time, and placing them back onto the second wire rack; repeat until all pieces are double-dredged; keep the pieces on the wire rack while you heat the oil.

-Add enough oil to a large pot or a large, deep, cast-iron skillet to come up about half way (do not fill more than that), and bring the temperature of the oil up to 350°; once the oil is hot, fry the chicken pieces in batches of two or three, turning once or twice, until golden brown and cooked through, about 8-10 minutes for white meat, and 13-14 minutes for dark; remove and drain on a clean wire rack set over a paper towel or foil-lined baking sheet to catch any grease/drippings; serve while hot,or enjoy cold!