Buttermilk Fried Chicken Thighs and Drumsticks

Fried chicken this way doesn't get much better!! This one is for you, Ro:

3 lbs. chicken thighs and drumsticks
1&1/2 cups buttermilk
1 cup all-purpose flour
1 t. smoked* paprika
1 t. onion powder
1 t. celery salt
1/2 t. pepper
Kosher salt*
Vegetable oil, for frying

Wash chicken well, and pat dry with paper towels. Season with S&P. In a large bowl, combine chicken and buttermilk. Refrigerate at least 3 hours. Mix together flour with the rest of the dry ingredients in another large bowl. Drain chicken and pat dry; coat in flour mixture - shaking off excess. Pour veg. oil into a 12" cast-iron skillet to a depth of 1/4 inch. Warm over med. until a drop of water from your finger into the oil sizzles. Gently lower chicken into oil, frying in batches so they won't be crowded, until done, 20-30 mins. per batch; turning occasionally and covering skillet for the first 15 mins. Drain on paper towels and serve with your fav. potato salad and crisp coleslaw.

Notice the wonder of Nature today, and have FUN doing it!

Love,

MM