Food

By Rodney Bowers

1 L buttermilk
4 tsp salt
1/2 bunch fresh thyme
3 cloves garlic, smashed
1 medium onion, peeled and quartered
1 4-lb. whole chicken, cut into 10 pieces
2 1/2 cups all-purpose flour
1/4 cup paprika
1/4 cup black pepper
2 1/2 tbsp mustard powder
pinch each nutmeg, allspice and cayenne
oil (sufficient for frying)

1. Whisk buttermilk and salt together. Add thyme, garlic and onions.
2. Add chicken to milk mixture, cover and refrigerate 3 hours or overnight.
3. In a large bowl, whisk flour, paprika, black pepper, mustard powder, nutmeg, allspice and cayenne together until evenly combined.
4. Drain chicken and add to flour mixture; toss to coat completely. If you like a super crispy coating, redip chicken in buttermilk, then again in flour.
5. Heat oil to 350 F in deep fryer or large, deep pot. (Use deep-fry thermometer to test temperature.) Place coated chicken carefully into oil.
6. Fry until crispy and chicken has reached an internal temperature of 165 F when probed with thermometer. Serve with waffles and maple syrup!