2.5-3 lbs chicken pieces (We use Kevin Veinotte's free range, organic birds)
1 minced onion
2 cloves garlic, pressed (This ingredient I grew myself!)
3 C buttermilk
1 t guajillo powder
1 t ancho powder (all our chile powders come from Native Seeds)
1 t cracked black pepper
3/4 C flour
1/4 C cornmeal (both this and the flour are available organically and locally from Speerville Mills)
2 C vegetable fats
1 stick organic butter
Lightly coat the chicken pieces in kosher salt and pile them up in a bowl, cover and refrigerate for 1 hour.
Combine buttermilk, onions, and garlic.
Rinse chicken well and add to buttermilk. Marinade for between 8 and 24 hours (the longer the marinade, the more distinct the buttermilk/allium scent to the meat. I like it at about 12 hours.)
Combine flour, chiles, pepper, and cornmeal in a big ziplock; shake it all around until thoroughly blended. Remove chicken from buttermilk mixture, shake off the excess, and shake it all around inside the bag. Put it on a piece of waxed paper for 20 or 30 minutes.
Heat the fat and butter in a 12 inch cast iron skilled on moderately high heat (7.5, on my stove dial). Add 1/3 of the chicken pieces, reduce heat to low (2 on my stove) and cook for 10 minutes. Turn and cook for another 12 minutes (legs and thighs) or 8 minutes (breasts). Transfer chicken to a paper towel and drain before eating or storing.
I took this to the one year anniversary party for Lalanova. The compliments are going to keep me fat-headed for about a week.