1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
2 cups buttermilk
For the seasoned flour:
2 cups flour
2 tablespoons Joe's Stuff or Joe's Stuff Hot
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 1/2 quarts peanut oil for frying
Toss together chicken pieces, black pepper, salt, in a large bowl to coat.
Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
Combine flour, Joe's Stuff or Joe's Stuff Hot, garlic powder and onion powder in a large shallow dish.
Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
Turn chicken pieces and cook for another 10-15 minutes.
Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.