Ingredients:

• 3 lbs of chicken pieces (legs, thighs, and breasts)
• 2 cups buttermilk
• 1/2 cup Uncle Dibbz Durtty Bird Rub (for the marinade)
• 2 cups all-purpose flour
• ½ cup self-rising flour
• 2 tablespoon Uncle Dibbz Durtty Bird Rub (for the flour mixture)
• Peanut oil for frying

Instructions:

1. Marinate the Chicken:
   • In a large mixing bowl, combine the buttermilk and 1/2 cup Uncle Dibbz Durtty Bird Rub.
   • Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, ideally overnight.
2. Prepare the Flour Mixture:
   • In another large bowl, mix together the all-purpose flour, self-rising flour, and 2 tablespoons of of Uncle Dibbz Durtty Bird Rub.
3. Coating the Chicken:
   • Remove the chicken from the marinade, allowing excess buttermilk to drip off.
   • Dredge each piece of chicken in the flour mixture, coating it completely.
   • Quickly dip each piece in cold soda water for about 2 seconds.
   • Dredge the moistened chicken again in the flour mixture, ensuring a thorough coat.
4. Frying the Chicken:
   • Heat peanut oil in a deep fryer or a large, heavy pot to 350°F (175°C).
   • Fry the chicken in batches to avoid overcrowding, cooking each piece until golden brown and the internal temperature reaches 165°F (74°C), about 8 to 10 minutes.
   • Place the fried chicken on paper towels to drain off the excess oil.
5. Serving:
   • Allow the chicken to rest for a few minutes before serving. This step helps the juices settle back into the meat, making it juicier.