Buttermilk Kentucky Fried Chicken

This is a crunchy heavy crusted crispy chicken that is a crowd pleaser. 

Preheat oven to 170 F to keep chicken warm, if necessary, or doing a lot of chicken. 1 whole frying chicken, cut in pieces or favorite chicken sections

1 quart canola oil

Rub
2 tablespoons garlic powder
1/2 teaspoon salt
1 tablespoons onion powder 1 tablespoons paprika
1 teaspoon red pepper
1 tablespoons black pepper

Coating
2 pints of butter milk
2 cups of flour mixed with 1⁄2 cup white corn meal
5 beaten whole large eggs
Read safety tips below.

Rub chicken with rub ingredients and let rest refrigerated for an hour. (remove chicken from refrigerator.

Allow it to warm up for 30 minutes. Add oil to a steep walled tall pot about 1/3 full thus allowing room for the expansion that occurs when steam escapes from the cooking food. The amount of oil determines how many pieces of chicken may be cooked at the same time. Ideally the oil should be at least 3 inches deep. Preheat canola oil to 365o F. Use a candy thermometer. If the thermometer dips below 285 F use fewer pieces of chicken or more oil. It is important that on the initial immersion, the residual heat of the oil seals the chicken so excessive oil is not absorbed.

Combine flour and corn meal, and put in a shallow dish for rolling the chicken pieces. (For easy cleanup, coven plate with tin foil.) Beat the eggs and add to it the buttermilk. Roll chicken in flour mixture shake off the extra, then dip in buttermilk, then in flour again, shake off the extra, and cook a few pieces at a time in hot oil at 350 F to 365 F. Cook the pieces to golden brown and very crisp.

Drain on paper towels. Salt batches as soon as they come out when still wet from oil so the salt sticks. 

Allow the oil to return to the starting temperature before starting next batch. Keep previous batches warm in the oven until all chicken is cooked