Aunt Hattie's Honorable Fried Chicken

The recipe of the day is one that I have been wanting to share with our readers. I remember as a young boy, I would often go into the kitchen and watch my Aunt Hattie cook her lovable fried chicken.

My aunt Hattie is an amazing woman who works a full time job even to this day. A woman who is short in stature, she has a heart as big as Texas as well as an amazing spirit. She has never failed to impress me with her warm spirit and overwhelming love for her family.

What I was most impressed with was how she cooked clean and safe. She never left dirty pots and pans around as she stirred the pot nor did she rush the process of cooking. Her fried chicken was and still is one of the best around in my opinion.

I was further impressed that she easily gave me the recipe and I want to share it with the readers.

Enjoy

Ingredients:
1 (4-pound) chicken, cut into 8 pieces
3 cup(s) buttermilk - Optional
2 Eggs
Splash of Milk for eggs
2 cup(s) flour
1 tablespoon(s) garlic powder
1 tablespoon(s) onion powder
2 teaspoon(s) ground black pepper
6 cup(s) canola oil

Directions:
In small to medium bowl, crack 2 eggs with a splash or two of milk. Whisk mixture to desired level and lightly drench individual pieces into egg mixture.

In a large plastic bag, combine flour, garlic powder, onion powder, and pepper; close bag and shake to mix. Drain chicken; add a few pieces of chicken at a time to bag and shake to coat. Place chicken on waxed paper.

Heat canola oil (to about a 1-inch depth) in a 12-inch cast-iron skillet or a heavy pot with a deep-fat thermometer attached to 350°F. Heat oven to 200°F.

In batches, to avoid overcrowding, fry chicken 12 to 14 minutes or until internal temperature registers 175°F on an instant-read thermometer. Drain chicken on paper towels, then transfer to a wire rack set over a baking sheet and keep warm in oven while frying remaining batches.
 
That is some GOOD cooking right there!!!!