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2 cup buttermilk
2 tbs pepper
4 lb. chicken
pieces, skinned
1 cup flour
Oil for frying
1 gallon zip-lock bag
Combine buttermilk and pepper in large pot. Place chicken in buttermilk. Cover pot and put in cooler for
3 hours - turn each piece over once. Remove from buttermilk and pat dry. Put flour in zip-lock - shake 4 pieces at a time.
Fill large skillet with 1in oil and fry until golden on both sides. Remove
pieces as they are done and drain on paper towels.
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