6 lbs. frying chicken, cut up
4 c. buttermilk
1 1/2 c. self-rising flour
1 tsp. garlic salt
1 tsp. cayenne pepper
2 sticks butter
1/2 tsp. salt

Wash chicken pieces, pat dry. In large bowl put 4 cups buttermilk. Add chicken, soak 30 minutes. Combine flour, salt, cayenne and garlic salt. Coat chicken in flour. Remove excess. Let stand 30 minutes at room temperature. Heat butter and 1 cup Crisco oil in a large skillet to 375 degrees. Fry chicken until golden brown and well done. Drain on paper towel. Serves 10.