smashli's extra crisy fried chicken -revised

here's an FYI for that ass, if its my own recipe, which this one is, i don't measure so bare with me. i'm just gonna list the grediants. and another fyi, if you like extra crispy fried chicken i have the banginiest fried chicken, i'm a little skeptical about posting, but this is the first thing i ever learned to cook so i feel its a pivotal dish to my foodieism. it seems to get better and better every time i make. as of lately i don't like other people's fried chicken, b/c mine is bomb (i got that from stace). so here we go:

The Grediants:

chicken ( i only like chicken wings so thats what i use)- however many you want
oilcast iron skillet or fry daddybrown paper bags

marinade
eggs- depends on how much chicken you're making
buttermilk-enough to cover all chicken
hot sauce- as much as you'd like
minced garlic
pepper
season salt
garlic powder
onion powder

crispy crunchy coating
flour
1 tsp cornstarch or backing powder
pepperseason saltgarlic powderonion powder


Ok so you have to season and marinate the meat for a couple of hours. Put the clean meat in container that has a cover. So scramble some eggs, pour over the chicken. Shake dry seasonings on top of chicken, add a spoonful of garlic and hot sauce. Pour buttermilk to cover all of the chicken. With gloved hands, combined all grediants thoroughly. Cover container and fridgerate for a couple of hours.

In a brown paper bag, combine flour, cornstarch or baking powder, and dry grediants. Give it a good shimmy.

now its time to coat the chicken, shake off excess marinade before putting in flour mixture. I usually coat 4-5 pieces at a time. Put chicken in the bag make sure the pieces aren't touching to prevent them from sticking to one another and missing out on the flour, and then shake, making sure each piece is coated. Repeat until all chicken is coated well. Then fridgerate for 15 minutes. (This helps the flour stick better). While chicken is in the fridge, heat up oil, make sure there is enough oil in the pan, so that the chicken will be completely covered. Once oil is hot, add chicken to the hot grease, don't let the pieces touch each other. I usually cook my chicken in the fry daddy, and that will cook 8 pieces at a time. Cook until chicken is a deep golden brown, and looks extra crispy and floats. Remove chicken from grease with a slotted spoon, drain grease, then place chicken on brown paper bags or cookie rack, to drain off anymore excess grease. Let cool and serve.

Variations:

Buffalo Wings: heat some hot sauce and butter together, dip wings in mixture, heat in oven.

Crispy BBQ Wings: heat some of you special bbq sauce, dip wings, heat in oven

Try Serving with (requested by Mrs. A):
Mac & Cheese
Rice & Beans
Collards
Mashed Potatoes
anything soul foodish- chitterlings, pig feet, fat back, i dunno