Buttermilk Fried Chicken

I love that my husband loves my cooking. I also love that he'll ask me to cook him something like he's asking me to do him a favor. Tonight he requested fried chicken so I pulled from my southern roots and did a delicious buttermilk fried chicken. Mmmm....

Ingredients

Buttermilk Marinade:

• 2 cup(s) buttermilk
• 1 tablespoon(s) Dijon mustard
• 1 teaspoon(s) salt
• 1 teaspoon(s) dry mustard
• 1 teaspoon(s) cayenne pepper
• 1 teaspoon(s) cracked black pepper

Fried Chicken:

• 4 pieces of chicken breast with rib meat and skin
• 2 cup(s) all-purpose flour
• 1 tablespoon(s) garlic powder
• 1/2 teaspoon(s) salt
• 2 cup(s) oil for frying

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Directions

1. Buttermilk Marinade: In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.
2. Frying the chicken: In a 13-inch by 9-inch by 2-inch pan, whisk together flour, dry garlic, and salt. Add chicken pieces and turn to coat thickly. Let the chicken stand 10 minutes, turning occasionally to recoat with flour. Shake off excess flour before frying.
3. Pre-heat your oven to 350 F. In a 10-inch by 12-inch heavy-gauge skillet, heat the oil over medium-high heat. Fry the chicken pieces, turning once when the coating is sealed and begins to brown -- 3 to 4 minutes.
4. Continue to fry, until outside of chicken is golden brown -- about 5 more minutes. Turn them just once.
5. Remove the chicken pieces and season the chicken lightly with salt and pepper. Put the chicken in the pre-heated oven to finish cooking for another 10 to 15 minutes, or until its internal temperature reaches 160 F. Let sit 5 min then serve.