Curtis Stone - Southern Fried Chix

I was browsing Curtis Stone recipes and saw this fried chix , and I was drooling over it. How can I be always cooking my hubby & kids fav, so I decided to fried the Chix when I am serving the Fish & Chips. 

I am always dying for fried chix, my crazy crave each time. Simply love to eat the crispy skin, tender meat so I am always trying different recipes. This recipe seems easy to follow, easy to prepare. I am also interested to know how it will taste after soaking in buttermilk then coating it to fried. 

Verdict: The chix meat is especially soft and tender after soaking in the buttermilk, I presume. Outer skin, it is crispy after deep fried but will soften a bit after cooling down, but won't turn soggy. Not bad in my views. 

I am submitting this to Cook Like A Star, featured chef is Curtis Stone organized by Zoe from Bake For Happy Kids together with co-hosts, Baby Sumo from Eat Your Heart Out and Grace from Life Can Be Simple.

Southern Fried Chix ( adapted & modified slightly from Curtis Stone)

6-7 Drunmsticks

1 Cup Butter milk, I added 1Tbsp lemon juice to 1 Cup milk and sit for 1min

1Cup Plain Flour

1 1/2Tbsp Dry Mustard *omit*

1 1/2Tbsp Paprika *omit*

1Tbsp Garlic Powder

1Tbsp Onion Powder

1Tbsp ground Black Pepper

1 Egg

1Tbsp Water

1) Soak Chix in buttermilk for 2 hours or overnight.

2) Add dry ingredients, mix well on a plate. Mix eggs and water and set aside.

3) Once oil is ready, dip into flour mixture, into egg mister and back to flour mixture again. Deep fried til golden brown.