Southern Fried Chicken

2 C. buttermilk 1 Tbsp. garlic powder

1 ½ C. flour 1 Tbsp. onion powder

1 ½ C. bread crumbs 1 Tbsp. paprika

½ tsp. salt pinch of pepper

2.5 pounds chicken pieces

vegetable oil

1. Heat vegetable oil in electric skillet to 375°. If using mini fryers in lab, heat to 325°.

2. Combine dry ingredients and pour into a flat dish.

3. Clean chicken pieces. Remove excess fat. Remove skin, if necessary.

4. Pat chicken pieces dry. Cut extra large pieces in half or smaller. Make sure that there are enough pieces for each class member.

5. Dip chicken pieces in buttermilk. Let excess drip off by placing pieces on a cooking rack.

6. Dredge chicken pieces in flour mixture. Let excess fall off.

7. Repeat steps 5 and 6 to double coat chicken pieces.

8. Place chicken pieces in hot vegetable oil and fry in mini fryer for about 5 minutes (time will depend on size of chicken pieces) or until no longer pink in center. If frying in electric skillet, you will need to turn each piece after 5 minutes and cook on the other side. Drain on paper towel.

9. Place on serving platter and make sure there are enough pieces for each person in lab to sample. Serve with honey mustard sauce.