4 pieces of kosher (or other good) chicken, such as 2 legs and 2 thighs
2 cups of buttermilk
2 cups of flour
16 ounces of vegetable oil, such as canola
1 teaspoon of cayenne pepper
1/2 teaspoon of freshly ground pepper
1 tablespoon salt

After rinsing your chicken pieces in water, put them in a bowl and cover them with buttermilk. Let them marinate for a few hours in the refrigerator.

You will be dredging your chicken twice, first using unseasoned flour and then using the seasoned flour. So, first, prepare your seasoned flour in a bowl by combining 1 cup of flour with the cayenne, salt and pepper. Second, put the other cup of flour in a different bowl.

One piece at a time, take out a piece from the buttermilk, dredge the chicken in the plain flour and dip it back into the buttermilk. After that, dredge the chicken a second time in the seasoned flour.

To fry your chicken, use a nice heavy cast iron type pan. Put enough of the oil so that there is about 1/2 of an inch of oil and heat on medium high. When your oil appears to be nice and hot (test it by barely touching a drumstick to oil and see if it sounds like the sizzle you would expect! Or 350 degrees F using a candy thermometer, or put in a small piece of fresh bread testing if it immediately foams and sizzles), put in one piece of chicken. Wait maybe a minute and add the next. In other words, wait a minute between each time you add a new piece - this guarantees that your oil will remain hot. If you notice that your chicken is getting too brown too fast, then turn down the heat.

Turn at 12-15 minutes when it looks nice and golden, then fry another 12-15 minutes until golden as well. Drain briefly on paper towels. Crack open some Riesling. Start eating. Done!

Serves 2 that know how to use their hands.