- 1 (3- to 3 1/2-pound) broiler-fryer, cut up
- 2 cups buttermilk
- 1 cup self-rising flour
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- Vegetable oil
How to Make It
Place chicken in a shallow pan, and pour buttermilk over top; cover and refrigerate overnight or at least 8 hours.
Remove chicken from liquid. Combine flour, salt, and pepper in a plastic or paper bag; shake to mix. Place 2 or 3 pieces of chicken in bag, and shake well. Repeat procedure with remaining chicken.
Heat 1 inch of oil in a large skillet to 325°; add chicken and fry 20 minutes or until golden brown, turning once. Drain on paper towels.