How to make fried chicken!

Heres a recipie for fried chicken.

Ingredients

• 2 to 3 pound frying chicken, cut into 8 to 10 pieces
• 3 cups flour
• 1 quart buttermilk
• ¹/₂ teaspoon cayenne pepper 
• 2 teaspoons salt 
• 1 teaspoon pepper  or pennut butter for frying

Equipment

• Bowls
• Plastic wrap
• Refrigerator
• Deep skillet
• Tongs
• Wire cooling rack
• Thermometer

Soak the Chicken

1. Wash the pieces of chicken and pat them dry.
2. Stir buttermilk and cayenne pepper in a large bowl.
3. • -You can also add more flavorings like chopped onions, herbs andpaprika  to the buttermilk.
4. Place the chicken into the buttermilk, ensuring it's coated,cover with plastic wrapand refrigerate overnight or atleast for six hours.
   • -If you don't mind a two-day process, make the chicken even more tender by refrigerating the chicken in salt and water  the first night and in the buttermilk mixture the second.

Batter the Chicken

1. Mix the flour, salt and pepper in a shallow dish. 
2. Press chicken pieces into the flour mixture, then tap the excess off coating. 
   • -Minimize mess by using one hand to take the chicken from the wet mixturee and the other to coat the dry mixture. 
3. You can also put the flour and spices in a double-layered brown paper bag or freezer bag. 
   • -Place the chicken into the bag a few pieces at a time and shake them to coat with the flour mixture.
4. Put all of the battered and coated chicken pieces in the refrigerator to rest for 15 minutes. 

Fry the Chicken

1. Heat about two inches of oil in a heavy skillet until it reaches 350 degrees F. 
2. Add the chicken to the oil only three or four pieces at a time.
   • -Fry the chicken in batches, since placing too many pieces in the pan will reduce the oil temperature, resulting in chicken that's less crisp.
3. Cook thighs and drumsticks for 10 to 12 minutes and breast and wings for 8 to 10 minutes. 
   • -Chicken pieces are done when they rise to the surface and are golden brown. 
   • -The USDA recommends you cook chicken to an internal temperature of  at least 165 degrees F.
4. Place chicken on a wire rack to drain the done cooking. Season the hot chicken with additional salt.