1 (3 lb.) fryer chicken, cut into 8 parts
1 c. flour
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. buttermilk
1 c. vegetable shortening or corn oil

Wash chicken and pat dry. Mix flour, salt and pepper in a plastic or paper bag. Pour buttermilk then into the bag with flour mixture. Close bag and shake. Remove chicken from the bag and shake off excess flour. Set aside.

Heat shortening in large heavy skillet over medium heat. When shortening is hot, but not smoking, place half the chicken parts, skin side down, in the skillet. Fry about 20 minutes, turning often with a pair of tongs, until golden brown. Cover pan and cook another 5 minutes or until tender. Repeat procedure with remaining chicken. Place on paper towels to drain, then serve. Serves 4.