Picnic Fried Chicken

10 to 12 pieces of chicken, cut into serving pieces 3 cups buttermilk or enough to cover chicken (optional – ½ cup hot sauce (for bold & spicy)) 2 cups flour 1 tablespoon salt 1 tablespoon dry mustard (optional – 3 teaspoons cayenne (for bold & spicy)) 2 teaspoons freshly ground black pepper

1. Combine buttermilk with hot sauce if using, pour over chicken pieces, turning to cover well. 2. Cover and let marinate in refrigerator for 3 hours or overnight. 3. Combine flour and remaining seasonings and put in a brown paper bag. 4. Lift chicken out of buttermilk and let drain slightly before putting in the flour bag. You will want to do this in batches. Shake chicken to coat well, shaking off excess, and place on waxed paper next to stove. Repeat till all chicken is coated. 5. In a large skillet, heat about 1/3 inch vegetable or canola oil till medium hot (300 degrees if using thermometer). Takes about 8-9 minutes to get hot enough (few drops of water sprinkled in should sizzle). Hint: Getting oil properly hot is what keeps the oil from soaking into the chicken. 6. Fry chicken skin-side down first, about 12 minutes on first side, and about 10 minutes on other side. Use a splatter screen to keep grease from spattering on your stove. Do not cover pan. Look for a deep golden brown color. 7. Take chicken out and drain on a wire rack that you have placed over paper. Note: I did not use a lot of salt in this recipe. Offer salt shaker for those wanting more. If bringing to an outdoor picnic, purchase a cardboard bucket at hardware store or party store, decorate if you wish. Keeps chicken at its crispiest. Recipe courtesy of Pat Altomare, Pat's Kitchen, Eagle Tribune, 2010.