6 chicken breasts, skinned & bone in
1/2 c. buttermilk
1 1/2 c. flour
1/2 tsp. white pepper
1 tsp. salt
Oil for frying (1/2 inch deep

Pour buttermilk in shallow pan. In another bowl, mix flour, pepper and salt. Heat oil in skillet before coating chicken. Dip each breast in buttermilk, then flour, coating thoroughly. Place flesh side down in skillet, close together. When skillet si full, turn down to medium. Cook until golden. Reduce heat to low, cook 25 minutes or more. Serves 6.