Tonight's dinner was fabulous fried chicken. As this is fried, it is a rare treat. The secret is soaking it in buttermilk for 3 or 4 hours at least (you can soak for 24 hours if you'd like). I like to do chicken thighs and I wash and trim them very well. Get rid of all the visible fat and extra skin. Then place them in a casserole and cover with buttermilk. I added a bit more milk after taking the picture so you could see the chicken.
Once you are ready to cook, heat oil in a heavy Dutch oven so it would barely cover the chicken. Then in a large plastic bag, add 2 1/2 cups of flour, 3 tsp of paprika, 1 tsp of cayenne, 2 tsp of salt and 1 tsp of pepper. Mix well to combine. Then using a pair of tongs to keep your fingers dry, add a piece of chicken and shake to coat well.
Gently place the piece of chicken, skin side down into the hot oil. Don't overcrowd the pan or it will lower the temp of the oil and make your chicken soggy. I find I can do 4 thighs at once. They take about 10 minutes and then I turn them over with a clean pair of tongs and cook another 7 to 10 minutes. You'll know they are done when they are mahogany coloured.