Buttermilk Fried Chicken

Have ready a cookie cooling rack set on a rimmed baking sheet.

Heat oil in a deep fryer to 350 F.

Mix the flour, black pepper, paprika, salt, cayenne pepper and baking soda together in a large bowl. Then remove 1/3 of the flour mixture and put it into a second bowl. Pour the buttermilk into a third bowl.

Dredge the chicken in the first (bigger) bowl of flour and shake off excess and place on the cooling rack. Then dip the pieces in the buttermilk and then dredge them thoroughly in the second bowl of flour. Return them to the rack.

Start to deep fry the pieces making sure not to over crowd the fryer. Cook for 12-15 minutes or until the chicken is cooked through. Transfer the chicken to another rack or paper lined plate to cool for 5-10 minutes before serving. Repeat frying the rest of the chicken if frying in batches.

Recipe adapted from Epicurious.