1 fryer, cut up
Salt and black pepper
1 c. buttermilk
1 c. all-purpose flour

Sprinkle the chicken generously with salt and pepper. Dip each piece into the buttermilk and then coat it with the flour. Place the chicken on a rack until the coating is set. Heat about an inch of oil in a heavy skillet or electric skillet to 375°F. Place as many pieces of chicken in the pan as you can without crowding. Lightly brown the chicken on both sides. Reduce the temperature to 275°F. Cook, covered, for about 15 minutes, turning once during this time. Uncover and raise the temperature to 375°F. Continue frying until the chicken is crispy and well browned. Drain well on absorbent paper.

Serves 4.