1 chicken, cut up for frying
1/2 c. flour
Salt and pepper
1 c. buttermilk
Oil

Preheat oven at 325 degrees. Wash and dry chicken pieces. Put in plastic bag; pour buttermilk over; let sit for at least 20 minutes, turning bag once or twice. Meanwhile heat 1/2 inch oil in skillet until hot. Drop chicken pieces in seasoned flour. Fry until lightly browned. Place chicken in pan large enough to hold without crowding. Add 1-2 tablespoons water and cover tightly. Bake for 1 hour. Can be done up to baking and stored in refrigerator overnight. Bake an extra 15 minutes.