After making butter I am always left with the wonderful byproduct of buttermilk, so Southern Fried Buttermilk Chicken was an obvious choice to use up this newly created ingredient.
Pour in the buttermilk and stir until the chicken is well coated.
Combine flour, salt, spices and baking powder in a large shallow dish.
Drain the chicken and toss it in the seasoned flour. Shaking off any excess. Place the chicken on a plate and continue until all of the chicken pieces have been coated.
Heat the peanut oil to 180˚C in a large pan or deep fryer. Fry the chicken in batches for 2 - 3 minutes until golden and crispy.