Preparation time: 10 minutes plus chilling. Cooking time 15 minutes.

1 chicken (3 1/2 lb.) cut up
3 tsp. salt, divided
Vegetable oil
1/4 c. butter
3/4 c. all-purpose flour
1/2 tsp. freshly ground pepper

Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight.

Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium high heat to 375 degrees.

Meanwhile, rinse chicken under cold water. Place flour remaining 1 teaspoon salt and the pepper in paper bag; shake well. Shake off excess flour. Repeat with remaining chicken. Add chicken to skillet in single layer so pieces do not touch. (If necessary, cook in batches. Keep cooked pieces warm in 200 degree oven.) Cook until evenly golden brown on both sides, turning once, about 15 minutes. Drain well on paper towels. Serve hot. Makes 6 servings.