Soaking mixture:

• 1 quart buttermilk
• ¾ teaspoon cayenne
• ¾ teaspoon salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 2 (3-pound) fryers, cut into 8 pieces each

Flour mixture:

• 3 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne
• 1 teaspoon paprika
• Vegetable oil for deep frying

Combine the ingredients for the soaking mixture in a large bowl or plastic container. Add the chicken pieces, turning to coat well and evenly. Cover the bowl and refrigerate for at least four hours, turning the chicken once or twice. When ready to cook, drain the chicken in a colander and discard the soaking mixture. In a shallow pan, combine the ingredients for the flour mixture. Dredge the chicken pieces in the mixture, shaking off any excess. Heat the oil to 360° F. in a large, heavy frying pan and fry, two or three pieces at a time, for 10 to 15 minutes, or until the chicken pops to the surface and is golden brown. Drain on paper towels. Note: Fried chicken can be prepared earlier in the day and served at room temperature, or set up a fry station in the yard manned by two or three volunteers. Soaking the chicken in buttermilk makes it juicy and tender. Makes about 12 servings