° 1/2 c. garlic powder
° 1 c. cayenne pepper
° Sea salt and pepper
° 4 chicken thighs
° 4 chicken drumsticks
° 2 cups of buttermilk
° Oil for frying
° 10 oz all-purpose flour
° 1 c. smoked paprika
Put the chicken in a bowl, add the buttermilk and a good pinch of salt then mix well.
Cover with plastic lap and keep cold about 31 min to overnight. Bring to room temperature before continuing the preparation.
When the chicken is at room temperature, pour 1.5 cm of oil into a heavy-bottomed saucepan. Heat over medium heat to 170ºC (350ºF), or until a cube of sizzling bread in the oil and turns golden in 30 seconds.
Put the flour on a plate and mix with the spices, a pinch of salt and pepper. Remove the chicken pieces from the buttermilk and shake lightly to get rid of any excess. Flour in the spice and flour mixture, making sure all sides are well covered.
Fry the chicken a few pieces at a time to prevent pieces from coming into contact with the oil. Turn the chicken constantly for 25-30 minutes, until golden brown. Pat the excess oil up on a paper towel and serve hot.
ENJOY your meal !