Fried Chicken

For this meal I definitely have to forget about calories and fat content, but every once and awhile I love a good fried chicken, I was living in Yakima, WA for 3 years and anyone that knows Yakima can attest there is not much to do in that town. So every Friday night I would make fried chicken trying it different ways, trying to come up with the right taste. So this is what my years of research and development came up with..

1 Whole cut up chicken (you can buy this, do it yourself, or ask your butcher to do it)
1 Half gallon of buttermilk
2 Cups of Chicken broth
2 Cloves of garlic, chopped
1 Teaspoon of cayenne pepper
3 Tablespoons of Johnny's Seasoning Salt (anything MSG free in this category of spices will be fine)
1 Half gallon of canola oil
4 Cups of flour for dredging
2 Tablespoons salt and pepper

Take chicken parts. garlic, chicken broth and buttermilk and let soak in a bowl in the fridge for a least 4 hours, the longer the better on this. The buttermilk breaks down the toughness of the chicken to make it super tender. Upon taking it out of the fridge, let stand at room temperature for at least a half hour. Put  flour on a separate dish add all the spices and salt and pepper. Mix them so it will coat the chicken evenly; dredge chicken so all the parts are coated well. Let them sit on a cookie rack with a pan underneath while waiting for the oil to come to a cooking temperature of 375 degrees Fahrenheit. Only drop in a few parts at a time, let swim in the oil for about 20-25 minutes until the skin is a nice golden brown, on the same rack they came from return them and do this with all the chicken. as your frying bring oven to 350 degrees, once all chicken is done place the rack in the oven for an extra 10-15 minutes. This allows the extra oil to come off and finsih cooking.