1 whole chicken cut into 8 pieces
2 cups buttermilk
3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
2 tsp garlic powder
1 tsp black pepper
1 tbsp season-all
Canola oil for frying
In a large bowl or resealable plastic bag, add chicken and buttermilk. Refrigerate 30 minutes or up to overnight.
In another resealable plastic bag or large bowl, combine flour, baking powder, salt, garlic powder, black pepper and season-all. Shake to mix or stir to combine.
Move one piece of chicken at a time from marinade and place in flour mixture. Shake well to coat completely. Place on rack and repeat with remaining chicken.
Heat oil in large deep skillet over medium-high heat. Fry chicken a few pieces at a time. Turn chicken to brown evenly and remove when golden and cooked through. Wings should take 10 to 15 minutes, drumsticks 15 to 20 minutes, breasts and thighs 20 to 25 minutes.