1 fryer chicken (2 1/2 to 3 lbs.) or split chicken breasts
1 1/2 c. all-purpose flour
1 1/2 tsp. salt
1/2 tsp. pepper
1 c. buttermilk
Canola oil for frying
| | | Place chicken pieces in a large flat dish. Pour buttermilk over the chicken and refrigerate for at least one hour. Combine flour, salt and pepper in a container. Drain chicken and roll in flour mixture. Shake off excess flour; place on waxed paper for 15 minutes. Heat 1/8 to 1/4 inch of oil in a skillet; fry chicken until cooked thoroughly. Yield: 4 to 6 servings. |
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