two 2 1/2 to 3 pound broiler fryer chickens, cut up
2cups of all purpose flour
2 cups of buttermilk
Cooking oil
Season the chicken with salt and pepper. Coat with some of the flour, then dip in buttermilk; coat again with remaining flour. Pour oil into deep skillet to depth of 1 1/4 inches; heat to 350ºF. Fry, a few pieces at a time, in hot oil until tender, 12 to 15 minutes, turn once. Drain well. Serve hot or chilled. Makes 8 servings
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