1 cup of Buttermilk
1 tb Pepper
2 lb Chicken pieces
1/2 cup of Flour
Oil for frying
PREHEAT OVEN TO 375F. Combine buttermilk and pepper in ceramic bowl or
baking dish. Remove skin from chicken and place chicken in buttermilk.
Cover and refrigerate 3 hours, turning once. Place flour on plate.
Remove chicken from buttermilk, pat dry and dredge in flour. Fill
large, heavy skillet with 1-inch oil. When hot, add chicken without
crowding and fry, turning once, until golden on both sides. You may
have to fry in batches. Remove pieces as they are done and drain on
paper towels. Arrange chicken on rack in roasting pan. Bake 10-to-15
minutes or until chicken is well done. Let chicken cool to room
temperature before refrigerating or packing into picnic hamper.