1. Whisk together buttermilk, mustard, salt and pepper in a bowl. Pour into a resealable plastic bag. Add chicken
pieces, coat with marinade, squeeze out excess air and seal the bag. Marinate in refrigerator overnight or for 24
2. When you are ready to cook the chicken, combine the flour, baking powder, garlic powder and onion powder in the
other plastic bag. Shake to mix thoroughly. Transfer one chicken piece at a time into the dry ingredients and shake
well to ensure complete coverage. After all pieces are coated, repeat the process by dipping them in the buttermilk
marinade and shaking in the dry coating again.
3. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in
batches until golden brown and juices run clear, turning chicken to brown evenly.