2 c. Martha White all-purpose flour
2 tsp. salt
1 tsp. pepper
1 1/2 c. buttermilk
1 broiler fryer chicken, cut up
Snowdrift for frying

Combine flour, salt and pepper in large plastic bag or paper sack. Pour buttermilk into a shallow bowl. Rinse chicken pieces, pat dry. Drop a few chicken piece at a time into bag with seasoned flour. Shake until pieces are coated. Repeat this procedure until all pieces have been coated with flour. Dip all pieces in buttermilk. Return pieces to bag and shake in seasoned flour again.

Remove chicken pieces from bag and place on waxed paper. Repeat this procedure until all pieces are coated. In large skillet heat 1/2 inch deep melted snowdrift over medium heat to 350 degrees. Fry chicken uncovered 25 to 30 minutes or until golden brown and crispy. Turn pieces about every 10 minutes. Check for desired degree of doneness. Drain on paper towels.