Marinate Chicken (1 whole) with Buttermilk (3 cups), Salt (2 tsp), Cayenne (1/2 tsp), Paprika (1/2 tsp), Garlic Powder (1 tsp), Black Pepper (1/2 tsp)Refrigerate for at least 12 hours but preferably 24 hours
Remove Chicken from Buttermilk brine and carefully dip each piece into the egg mix and then into the Flour mix. Place each piece of chicken onto a cooling rack and allow it to air out for at least 10 minutes. If the chicken is still damp after 10 minutes, dip it again in the flour