Southern fried chicken

contributed by Stephanie L.

serves 4

4 chicken breasts or 6 drumsticks
marinade: 2 cups buttermilk
                 1 tablespoon Dijon mustard
                 1 teaspoon salt
                 1 teaspoon dry mustard
                 1 teaspoon cayenne pepper
                 1 teaspoon freshly ground black pepper
flour for dredging
vegetable oil for frying

1. Mix marinade in a large bowl. Put in chicken, cover and refrigerate for a minimum of 2 hours, preferably overnight.
2. Put enough vegetable oil in a large cast iron skillet so oil comes up 1/2". Heat in oven until fat thermometer registers 375F. 
3. Meanwhile, put flour in another bowl. Drip off excess marinade and roll in flour. Shake off excess flour.
4. Move skillet from oven to stove top. Put in chicken pieces and fry until golden brown, about 15 minutes per side.

Editor's note: internal temperature of chicken should reach at least 180F for chicken to be completely cooked.