2-3 lb. broiler fryer, cut into pieces
Salt & pepper to taste
Buttermilk
1 c. all purpose flour
1/2 tsp. dried thyme
Oil for frying

Wash and drain the chicken parts. Add salt and pepper to taste. Place the chicken in a bowl and cover the pieces with the buttermilk. Let the chicken stand for about 30 minutes. Season the flour with the thyme and roll the chicken pieces in the flour (or place the flour in a paper bag and add the pieces and shake) until well coated. Cook the chicken in hot oil on one side, about 8 to 10 minutes, or until brown, and then turn and cook it on the other side. Lower heat, cover the skillet and continue cooking the chicken until it is tender, about 30 minutes.