- 2 (2 1/2 - 3-pound) fryers
- 1 quart buttermilk
- 2 cups flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper (freshly ground is best)
- 1 teaspoon paprika
- Optional: 1/2 teaspoon cayenne pepper
- Vegetable oil or shortening for frying
Wash chickens and cut into serving pieces. Put the pieces in a large bowl. Pour the buttermilk over the chicken pieces, turning chicken so all is coated. Cover and refrigerate for 2 - 3 hours. Combine flour and seasonings in a large brown paper grocery bag. (or plastic bag) Heat about 1/2 inch oil or shortening in 1 or 2 heavy skillets over medium heat.
Take chicken pieces out of buttermilk and allow excess to drip back into bowl. Put a few pieces in the bag with flour and shake to coat evenly. Put pieces in skillet(s), don't crowd. Cook until well browned, turning several times. Lower heat, cover skillet(s) and cook for 10 minutes. Uncover and cook 10 minutes more. Remove from skillet and drain on paper towels.
If necessary, add more oil and continue until all of chicken is cooked. Discard buttermilk. (This makes a wonderful crispy-tender chicken. If you want gravy, drain off all but about 3 tablespoons of oil, leaving all the browned bits from chicken. Stir in 3 tablespoons flour and stir over medium heat until flour is browned. Stir in 2 cups milk, cook and stir until thickened. Season to taste with salt and pepper.
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Source: A friend in Texas
Submitted By: Joy Bowers
Buttermilk Fried Chicken