2 c. buttermilk
4 to 6 cloves garlic, smashed
2 1/8 tsp. salt
1 to 1 3/4 tsp. freshly ground pepper
1 to 1 1/2 tsp. cayenne pepper
2 to 3 lbs. fryer parts of your choice
1 1/4 c. all purpose flour
Oil for frying

Mix buttermilk, garlic, 1/8 tsp. salt, 1/4 to 1/2 tsp. pepper and 1/4 tsp. cayenne in wide shallow bowl. Add chicken and turn to coat. Refrigerate 8 hours or overnight, turning once or twice.

Transfer chicken to wire rack to drain slightly. Combine flour, remaining 2 tsp. salt, 3/4 to 1 1/4 tsp. pepper and 3/4 to 1 1/4 tsp. cayenne in shallow bowl. Coat chicken with flour mixture and place on clean rack or baking sheet. Coat chicken again with flour, shake off excess, and let stand at room temperature 30 to 60 minutes.

Heat 1/2 inch oil in large heavy skillet add half the chicken at a time and fry, turning once, until juices run clear. Serves 4.