Fried Chicken

• 8 chicken legs or thighs
• 2 cups buttermilk
• 2 T. salt
• 2 T. Hungarian paprika
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• Flour, for dredging
• peanut oil, for frying

Place chicken into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Pour enough oil to come just 1/3 inch up the side of a 12 inch cast iron skillet or heavy frying pan.Raise heat 325 F. Do not allow oil to go over 325 F. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne. Liberally season chicken with spice mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, Approximately 10 to 12 minutes per side. More importantly, the internal temp. should be right around 180 F. Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially  if it's a gas oven. Thanks Alton Brown!