1 whole chicken, cut into 8 pieces
1 quart buttermilk
7 cloves garlic, minced into a paste
2½ teaspoons salt
½ teaspoon pepper
2½ cups flour
½ cup cornstarch
2 teaspoons paprika
4 to 6 cups canola or vegetable oil
In a large bowl, mix buttermilk, garlic, salt and pepper. Add chicken and mix well, making sure that chicken is submerged in buttermilk. Allow to marinate for at least one hour.
Fill a medium-size pot a little less than halfway with oil. Do not fill the pot more than half full. Heat oil to 350 degrees Fahrenheit.
In a large bowl, mix flour, cornstarch and paprika.
Remove chicken from marinade, dripping off any excess.
Coat each piece of chicken with flour mixture, tapping off any excess.
In batches, carefully add chicken to hot oil. Cook for 10 to 15 minutes, until dark golden brown. White meat with fewer and thinner bones will cook faster than dark meat with thicker bones.
Remove chicken from oil, and place on plate lined with paper towels or a cooling rack.
Tip: Marinate overnight for even more flavor and tender chicken.
