Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Buttermilk
1 tb Pepper
2 lb Chicken pieces
1/2 c Flour
Oil for frying

PREHEAT OVEN TO 375F. Combine buttermilk and pepper in ceramic bowl or
baking dish. Remove skin from chicken and place chicken in buttermilk.
Cover and refrigerate 3 hours, turning once. Place flour on plate.
Remove chicken from buttermilk, pat dry and dr Fill large, heavy
skillet with 1-inch oil. When hot, add chicken without crowding and
fry, turning once, until golden on both sides. You may have to fry in
batches. Remove pieces as they are done and drain on paper towels.
Arrange chicken on rack in roast Bake 10-to-15 minutes or until
chicken is well done. Let chicken cool to room temperature before
refrigerating or packing into picnic hamper.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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