Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Buttermilk
1 tb Pepper
2 lb Chicken pieces
1/2 c 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.
