2 whole chickens, cut up
4 c. buttermilk in large bowl
6 c. flour in large bowl
2 tsp. salt
3 tsp. pepper

Mix together the flour with salt and pepper in the flour bowl; set aside. Clean cut chicken and pat dry with paper towel. Dip chicken into the buttermilk, then into the flour. Repeat 2 times each bowl, ending with buttermilk. Deep fry at 350 degrees until golden brown. Drain on paper towel to remove excess oil. Serve with Grandma's Potato Salad at your favorite picnic for a real treat. Serves 8-10.