ButterMilky Fried Chicken

ButterMilky Fried Chicken

3 pounds chicken pieces (*Johnna's Tip: Chicken Wings...I love it!)
2 cups buttermilk
2 tbsp seasoning salt
1 tbsp paprika
3 cups all purpose flour
Vegetable oil for frying (Can also use Canola or Peanut oils)

Wash and pat the chicken dry (*Johnna's Tip: Wings can be cut so that they are made easier for frying). Place chicken in a bowl or dish (to be placed in refrigerator) and pour the buttermilk over the chicken, turning over until all chicken is covered in buttermilk. Place in the refrigerator for 1 hour. In a plastic bag (e.g. ziplock bag) combine the flour, seasoning salt and paprika, shaking the bag until all the seasonings are mixed. Fill a frying pan (*Johnna's tip: iron skillets are great for frying) with the vegetable oil til it comes halfway up the sides. Over medium-high heat bring the oil to 375 degrees (oil should be hot not smoky or burning). Out of the marinade dish, take a piece of chicken, shake off the excess marinade, place in the plastic bag with the seasonings, close the top and shake until the chicken is coated. Take the chicken out of the flour, shake off any excess flour and place in the frying pan. Repeat until all of the chicken has been fried. Fry each piece until the coating begins to brown, turning each piece 3 to 5 minutes. Reduce heat to medium and continue frying chicken until golden brown and cooked all the way through (*Johnna's tip: stick a fork in the chicken to see if any red juice comes out...). Wings generally take about 15-20 minutes to cook. On a seperate plate place 2 paper towels on top of the plate and place the chicken on this plate after taking them out of the frying pan. Serve with condiments such as hot, hot sauce (ummm, tasty!)