To make life easier, have the butcher cut up the chicken, and use a small chicken — around three pounds — so that it will cook through quickly.

If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed, cut the chicken into eight pieces (two breasts, wings, legs and thighs); include the top third of each breast with the wings for a more generous serving.

The chicken needs to marinate for at least a day, so plan accordingly.

2 cups buttermilk

1/4 cup Dijon mustard

2 tablespoons onion powder with green onion and parsley

5 teaspoons salt

4 teaspoons dry mustard

4 teaspoons cayenne pepper

2 1/2 teaspoons ground black pepper

1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)

3 cups all purpose flour

1 tablespoon baking powder

1 tablespoon garlic powder

5 cups (or more) peanut oil (for frying)

Add chicken pieces. Seal bag, eliminating air.

Turn bag to coat chicken evenly.

Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.

Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish.

With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.

Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.

Attach deep fry thermometer. Heat oil over medium-high heat to 350°F.

Add 4 pieces of chicken, skinned side down, to oil.

Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken).

Using wooden spoons, turn chicken over.

Fry 7 minutes. Turn chicken over again.

Fry until deep golden brown and cooked through, about 3 minutes longer.

Using same spoons, transfer chicken to large rack set on baking sheet.

Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken.

Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
Serves 4.

     Janet