3 lb. fryer chicken
3/4 c. buttermilk
2 tsp. salt
1 c. flour
1 tsp. pepper

Cut chicken into frying pieces. Soak in buttermilk and salt 3 hours or overnight. Put flour and pepper in bag; shake pieces a few at a time in pepper and flour. Fry in deep fat until golden brown. Save excess buttermilk for gravy. Serves 4.