JAQUE ROSE BUTTERMILK FRIED CHICKEN

NOTE:  This dish is dedicated to my brothers Bubby, Floyd and my sister Pat they are my chicken leg eaters

3 cups low-fat buttermilk, 1 large egg, beaten, 3 teaspoons chicken bouillon,  1 1/2 teaspoons white pepper, 2 teaspoons onion powder, 2 teaspoons granulated garlic, 1 1/2 teaspoon smoked paprika, 4 pounds fryer chicken legs, 2 cups self-rising flour, 1 cup corn starch, oil for frying.

Cut chicken into 8-pieces, wash the chicken in salted warm water, remove the excess fat, rinse in cold water set aside.  Get out a large bowl, the buttermilk, 1 teaspoon chicken bouillon, 1/2 teaspoon white pepper, 1/2 teaspoon onion powder, 1/2 teaspoon granulated garlic, 1/2 teaspoon paprika, mix well.  Add the chicken.  Toss the chicken in the buttermilk mixture to ensure all the pieces are evenly coated.  Pour into a gallon plastic storage bag and refrigerate for at least 2 hours. Get out a cast iron skillet add approximately 2-inches of oil.  Heat oil to 350-360 degrees. Remove the chicken from the refrigerator and bring to room temperature.  Get out a bowl add the remaining dry seasoning, flour, and cornstarch, mix well. Remove a piece of chicken from the bag drain off the excess buttermilk, roll in the flour. Add the chicken to the hot oil.  Cover the skillet for 8-10 minutes, remove the top and turn the chicken.  Continue to fry until the chicken is crispy and golden brown. Remove from the skillet and drain on a wire rack.  Serve hot or at room temperature.