Crispy Southern Fried Chicken

I wasn't as diligent as Ayrel about taking any pictures, but these were so yummy!

Ingredients:

3 lbs. thighs/drumsticks (or your favorite parts)
1 tsp. ground cayenne pepper
2 1/2 tsp. pepper
2 1/4 tsp. salt
1/2 tsp. garlic salt
4 Tbsp. cornstarch
2/3 c. buttermilk
1 2/3 c. flour
Oil (enough to fill your deep fryer-everyone should have one, right?-to the appropriate level)


Directions:

*Preheat fryer to 350 and your oven to 150 (or as low as it goes)
*Mix together 1/2 tsp. cayenne pepper, 1/2 tsp. black pepper, 1/4 tsp. salt and sprinkle over the chicken parts
*In a medium bowl, whisk together, cornstarch, buttermilk, and garlic salt till smooth.
*In a shallow dish (or gallon sized ziploc), mix the flour, 1/2 tsp. cayenne pepper, 2 tsp. black pepper, and 2 tsp. salt.
*Toss a couple of chicken pieces in the flour mixture till completely coated. Then place in buttermilk mixture, gently turning till all sides are moistened. Remove from buttermilk, allowing excess to drip off, and roll in flour mixture again till completely coated.
*Gently place a few pieces at a time in the hot frying oil (don't overcrowd), using a frying basket if you have one. Turn the pieces a couple of times and fry: Breasts-10 minutes, thighs-12 minutes, drumsticks-13-14 (in all cases err on the longer side for larger than normal pieces), until the crust is a deep golden brown.
*Remove the fried pieces to a rack placed on a baking sheet (this is the key to crispier crust--drain on racks, not paper towels) and place in warm oven while you fry the rest.

It was a huge hit at our house, except Kelly thinks we should back off on the cayenne pepper (I thought it was pretty subtle, although I could taste it and so could my kids--amateurs!)