Fried Chicken
(serves 6)

Ingredients
3 lbs. chicken cut up for frying
2 cups buttermilk
2 cups flour
1.5 teaspoons baking powder
3 tablespoons paprika
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
2 eggs
2 tablespoons vegetable oil
vegetable oil for deep frying

Directions
Put chicken and buttermilk in a large zip lock bag; refrigerate for 4 hours or overnight.

Combine 1.5 cups flour, baking powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. In a large bowl beat together milk, eggs and 2 tablespoons oil. Gradually add flour mixture, whisking just until smooth. Let batter rest for 1 hour at room temperature.

Drain chicken and pat dry. Let chicken air dry on a wire rack for 20 minutes. In a brown paper bag add 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add a few pieces of chicken at a time to the paper bag; shake and return chicken pieces to the rack.

In a heavy skillet, heat at least 2 inches of oil to 365 degrees. Dip the flour coated chicken pieces into the batter and coat evenly. Fry a few pieces of chicken at a time till golden brown, about 20 minutes. Drain on paper towels.