Buttermilk Fried Chicken

Add the chicken to a gallon sized zip top bag, followed by buttermilk, and salt. Seal the bag letting any excess air out, and move the mixture around so the chicken parts are well coated.
Marinate in the fridge for up to 24 hours (at least 1 hour).
To make the breading, in a shallow bowl combine the flour with baking powder and seasonings. Add the buttermilk, and then using your fingers rub the buttermilk with the flour mixture to create small bits.
Bread the chicken: Add a piece of chicken to the breading at a time, cover it with flour mixture and PRESS (this will help the breading stick). Lightly shake off any excess flour and place on a wire rack.
To keep the fried chicken warm, preheat the oven to 180°F (80°C).
In a dutch oven or a heavy bottomed pan (or deep fryer like i used in the images, it’s easier to maintain the temp), heat about an inch of oil to 350°F/180°C.
Fry 3-4 pieces at a time for about 10 minutes COVERED, the temperature will drop to 300°F/150°C, or until the internal temperature of the chicken reaches 165°F/74°C. You must maintain the 300°F (150°C) temperature throughout the frying process.
Remove onto a wire rack in a warm oven as you fry the rest of the chicken (to keep the chicken warm). Serve with mashed potatoes, coleslaw, potato salad, bread rolls, corn, etc.