Buttermilk Mustard fried chicken

I have been trying to fry the perfect Chicken for years. Most recipes work but this one has worked out the best for me. I was going to let everyone know how well guiness worked in the recipe, however it hit 70 degrees in Chicago and I drank all of my beer.

1 whole cut up chicken 3-4 lbs
Salt
Pepper
garlic salt
1/4 cup yellow mustard
1 cup butermilk
1-1/4 cups flour
canola to cover 1/2 piece chicken deep

salt & pepper chicken when u bring home Freeze extras for use in stock

heat oil to 350 or wooden spoon bubbles when tip put in oil

coat chicken with 1/4 cup flour
mix mustard & buttermilk in dish for dipping
dump cup of flour out on plate

tap chicken to lose excess flour dip in mustard/Bmilk
then turn and coat chicken in flour
then place in fryer each side till golden brown

remove when fully cooked to dry on papertowels
also you may finish in oven just make sure it is hot 400 deg & up
you dont want it to get soggy

SEASON immediately upon removing from oil w/garlic salt

variations:
subtract 1/2 cup bettermilk add 1/2 cup good Beer
subtract one cup flour add 1/3 cup panko 2/3 cup french's fried onions
spun in food processor especially good w/fish onions take seasons well

this is basically it i may rewrite later

GOOD LUCK!!