Crispy Buttermilk Fried Chicken

Ingredients

• 1 1/2 cups buttermilk
• 1 tablespoon lemon juice
• 1 fryer chicken (3 pounds), cut into 8 pieces
• 1 cup soya powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Vegetable oil for frying

Instructions

In a large bowl, mix buttermilk and lemon juice. Add chicken, cover and refrigerate for at least 3 hours (can marinate overnight).Preheat oven to 350F. Drain chicken and pat dry with paper towels. Combine soya powder, salt and pepper in a plastic bag. In two batches, add chicken and shake to coat. Place chicken on wire rack and let dry 15 minutes.Heat 1/2 oil in a large skillet over medium heat, and fry chicken in batches 4 to 5 minutes per side, until golden brown. Place chicken on baking sheet and bake 25 to 30 minutes minutes, until chicken is cooked through.