Cast-iron cookware maintains the even temperature necessary for perfect fried foods. Add bread and a salad to this fried chicken-and-vegetable dish for a complete meal. 1 red pepper 8 sm. mushrooms 8 broccoli flowerets, blanched Salad oil or vegetable shortening for frying 3/4 c. unsifted all-purpose flour 1/2 tsp. dried basil leaves 1/4 tsp. dried thyme leaves 1/4 tsp. dried rosemary leaves, crumbled 1/2 tsp. paprika 1/2 tsp. salt 1/4 tsp. ground black pepper 3/4 c. buttermilk

Cut each breast piece in half crosswise. Separate legs and thighs if not already done. Rinse chicken pieces in cool running water. Drain very well.

Wash pepper. Remove seeds and cut into quarters. Cut each quarter in half crosswise. Wash and drain mushrooms. Drain broccoli well.

In a 12-inch cast-iron skillet, over medium high heat, heat enough oil or vegetable shortening to make 1/2 inch.

In a pie plate or shallow 9-inch casserole, combine flour, basil, thyme, rosemary, paprika, salt, and black pepper. With a fork, stir in buttermilk until mixture is smooth.

Dip chicken pieces into batter, turning to coat evenly. When oil or shortening is hot, carefully place as many chicken pieces as will fit into pan. Do not let edges of pieces touch.

Fry chicken 5 minutes or until golden. Turn and fry on other side 8 to 10 minutes longer or until chicken is fork tender. Remove with tongs or slotted spatula; drain on paper towels. Keep warm. Repeat with remaining chicken. Dip vegetables in batter; fry until golden, about 2 minutes on each side. Serve. Makes 4 servings.