Buttermilk fry chicken

• 1/4 cup salt
• Sassonings

  2 1/2 tablespoons paprika

  2 tablespoons salt

  2 tablespoons garlic powder

  1 tablespoon black pepper

  1 tablespoon onion powder

  1 tablespoon cayenne pepper

  1 tablespoon dried oregano

  1 tablespoon dried thyme

  Combine all ingredients thoroughly.

  Makes: 2/3 cup

• 1/3 cup honey
• 1 lemon, zested
• 1 quart buttermilk
• chicken tenderloins or you can use 1 whole chicken, cut into 8 pieces
• 2 cups all-purpose flour
• 1 tablespoon black pepper
• Peanut oil, for frying

Combine salt, 1/4 cup of the Essence, the honey and the lemon zest in a large plastic container or non-reactive stockpot. Whisk in the buttermilk and stir until salt is dissolved and honey is fully incorporated. Immerse chicken and refrigerate for at least 3 hours and up to 24 hours.
Combine flour, remaining 2 tablespoons Essence and black pepper in a large plastic or doubled brown paper bag; shake to combine. Drop some chicken tenderloins or 1/2 of the chicken pieces into flour mixture and shake excess flour from each piece. Repeat coating with remaining chicken pieces. Place coated chicken , set over a sheet tray and let rest, at room temperature for 20 minutes.
Heat 4 inches of oil. Fry the chicken in batches, until golden brown, about 8 minutes. Turn pieces over and continue to fry until chicken pieces are golden brown on second side, Remove and drain on paper towels. Transfer to oven while you cook the remaining pieces to keep them warm. Return oil to 375 degrees F and fry remaining pieces.