3/4 c. buttermilk
1 tsp. salt
1/4 tsp. pepper
1 (2 1/2 to 3 lb.) broiler-fryer, cut up
1 c. all-purpose flour
1 1/2 c. vegetable oil

Combine buttermilk, salt and pepper; stir well. Skin chicken, if desired. Place chicken in a shallow container and pour mixture over top. Cover and let stand 20 minutes, turning once. Remove chicken.

Dredge chicken in flour, coating well. Cook in hot oil (350 degrees) until browned, turning to brown both sides. Reduce heat to 275 degrees; cover and cook 25 minutes. Uncover and cook an additional 5 minutes. Drain on paper towels. Yield: 4 servings.