1 whole fryer (small) cut into serving pieces
1 qt. buttermilk
1 1/4 c. flour
1 tsp. MSG (optional)
1/2 tsp. cayenne pepper
salt and pepper, to taste
vegetable oil

Wash chicken pcs. Drain on paper toweling. Place chicken in container w/tight fitting lid. Generously salt and pepper. Cover chicken w/ buttermilk, taking care that every piece is coated. Refrigerate at least 2 hours, but 24 hours is the best.

After time has elapsed, remove chicken from buttermilk, shake to remove extra milk. In the mean time heat oil to approximately 350°F in a heavy bottomed fry pan. Place flour, salt, pepper, and MSG in a sturdy bag, paper or plastic. Combine so seasonings are well mixed into flour. Add chicken pieces a few at a time, then set aside until all are coated. Starting with dark meat, add pieces to hot oil, taking care to adjust flame to prevent burning. Do not overcrowd pan. Turn when golden brown.

You may have to turn several times for even browning. Chicken breast should read 160°F on thermometer. Keep in a warm oven until ready to serve.

Submitted by: Barb Miller