Fried Chicken recipe

 -2 cut-up fryer chickens in 16 pieces .

- 3 tablespoons seasoned salt, such as Lawry's.

- 4 1/4 cups buttermilk .

- 2 teaspoons freshly ground black pepper

- 2 teaspoons ground dried thyme

 5 cups all-purpose flour

- 2 teaspoons paprika

-1 teaspoon cayenne pepper, plus more for seasoning

- 1/4 cup cow milk

-Canola oil (for frying(

1- Put the chicken pieces in a bowl with water and add salt and spices, cardamom and paper laurel leaves on high heat to ripen

 2- Put the eggs, milk, mustard, garlic powder, white pepper and half teaspoon baking powder and Bakeng batters well.

. 3- Put the flour and half teaspoon Bakeng powder in a deep bowl

. 4- Put the toast ground in a deep bowl

. 5- Dip chicken pieces in the flour, then dip bowl chicken pieces in egg mixture and then again in the flour and then again in the egg mixture and then dip the chicken pieces with bread ground.

6- Fill the pan with oil and place the chicken on a baking sheet and continue frying the 

rest of the chicken.

7- When all the chicken has been fried, remove the wings and legs to a plate and keep covered. These should be cooked all the way through by now but always check, if any pink juice or meat is visible. If so, return to the hot oil for another minute or so until fully cooked. Leave the thighs and breasts on the baking sheet.

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