Buttermilk Fried Chicken | Recipe Competition with Kitchen & Craft

***RECIPE, MAKES 8 PIECES*** 3-3.5 pound chicken Salt Pepper Onion powder Garlic powder Cayenne pepper Up to 1 cup buttermilk 2 cups flour 1 teaspoon salt 1 heaped teaspoon baking powder Vegetable or peanut oil Cut the backbone out of the chicken using a pair of kitchen shears and discard. Cut the chicken in two by cutting between the breasts down through the breast bone. Cut the leg quarters off the breasts. Cut the legs from the thighs. Cut each breast into two parts of roughly equal mass, one with the wing still attached. You should now have 8 pieces of similar size. Season all sides of the chicken liberally with salt, pepper, onion powder and garlic powder. Season conservatively with cayenne. Place the chicken into a gallon ziplock bag and pour in just enough buttermilk to coat the chicken in a thick paste. Close the bag and smush it around until everything is coated. Brine in the refrigerator for 12-24 hours. In a large lidded tupperware, place fl