Ingredients
3 cups all-purpose flour 3 teaspoons salt 2 teaspoons black pepper 1-1/2 teaspoons sugar 1-1/2 teaspoons paprika 1-1/2 cups buttermilk 2 eggs 1-1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 broiler-fryer chicken (about 3-1/2 pounds), cut into 8 pieces 4 cups peanut oil
Directions
1 In a 13 x 9 x 2-inch baking pan, whisk together flour, salt, pepper, sugar, and paprika. In a medium-size bowl, whisk together buttermilk, eggs, baking powder, and baking soda until smooth.
2 Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place on a baking sheet fitted with a wire rack. Refrigerate while heating oil.
3 Heat oven to 175 degrees F. Place oil in a large lidded heavy-bottom Dutch oven. Heat oil to 360 degrees F over medium-high heat. Place half of the chicken pieces, skin-side down, in the oil. Cover and reduce heat to medium. Fry chicken for 7 to 8 minutes or until golden brown. Check after 4 minutes to be sure chicken is browning evenly. Rearrange if necessary. Flip chicken over and fry an additional 7 to 8 minutes or until golden and internal temperature registers 170 degrees F on an instant-read thermometer. Transfer chicken to a baking sheet fitted with wire rack and place in oven to keep warm.
4 Return oil to 360 degrees F and fry remaining chicken pieces. Serve warm.

Nutrition Facts
Calories 633, Total Fat 39 g, Saturated Fat 9 g, Cholesterol 139 mg, Sodium 1211 mg, Carbohydrate 39 g, Fiber 2 g, Protein 29 g
Percent Daily Values are based on a 2,000 calorie diet