Ingredients
1
fryer chicken (3 lb.) or equivalent pieces
1
1/2 to 2 c. all purpose flour
Directions
1.
Wash and pat dry chicken pieces with paper towel; place in large flat dish.
3.
Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator.
4.
Combine ingredients in double strength paper bag and shake chicken pieces one at a time, to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying).
5.
Meanwhile, pour oil to depth of 1/2 inch in electric skillet and heat to 350 to 360 degrees.
6.
Fry chicken, several pieces at a time, for about 3 minutes on each side. Be careful not to overcrowd. Reduce heat to 325 degrees; cook chicken, turning occasionally for 25 to 35 minutes or until juices run clear and chicken is tender.
7.
Remove to paper towel lined platter.
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