Oil for frying
Salt and pepper to taste
2 1/2 to 3 lb. chicken parts
1 c. buttermilk
1 1/2 c. flour

Heat 1/2 inch of oil in a heavy, deep skillet over moderately high heat. Salt and pepper chicken generously on both sides, dip in buttermilk, then coat with flour.

Place one piece of chicken, skin side down, in hot oil, and when fat sizzles, add a few more pieces, so they almost fill the pan (don't crowd). Cook over moderately high heat until lightly browned; turn and cook other side. (Meaty pieces, such as breasts and thighs, take about 20 minutes if fat is hot and skillet is not too crowded.)

When a piece is done, remove to paper towels to drain. Add remaining pieces to skillet until all of chicken is cooked. Serve at once, or cover with foil and keep warm in very low oven.

NOTES: The secret here is the buttermilk; don't even try this without it. Nutrition: Approximately 1000 calories per pound. Menu Suggestions: Hot rice with chicken gravy, whole green beans.