3 pounds of chicken, whatever pieces you like
1 1/2 cups buttermilk ( don't buy it, make it, recipe follows)
2 cup flour
2 tsp salt
1 tsp pepper
1/2 tsp of paprika
Pour the buttermilk over the chicken pieces and refridgerate for at least 1 hour.
Combine the rest of the ingredients.
Drain the chicken and toss on the flour mixture.
Place on waxed paper and let rest for 15 minutes. This helps to bind the batter.
Heat 1/4 inch of oil in a large pan.
Fry until golden brown.
Reduce heat to low/simmer and continue to cook chicke for another 40 minututes or so until done.
Remove the chicken and use the drippings to make the gravey.
Whisk 3 Tbl flour onto 1 cup milk. add to the pan of drippings blend well. Add 1 1/2 - 2 cups water and blend well. salt and pepper to taste.
For the buttermilk... 2 tablespoons of lemon juice or vinegaer then enough milk to make 2 cups. Le tstand for at least 5 minutes before using.
1 1/2 cups buttermilk ( don't buy it, make it, recipe follows)
2 cup flour
2 tsp salt
1 tsp pepper
1/2 tsp of paprika
Pour the buttermilk over the chicken pieces and refridgerate for at least 1 hour.
Combine the rest of the ingredients.
Drain the chicken and toss on the flour mixture.
Place on waxed paper and let rest for 15 minutes. This helps to bind the batter.
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Heat 1/4 inch of oil in a large pan.
Fry until golden brown.
Reduce heat to low/simmer and continue to cook chicke for another 40 minututes or so until done.
Remove the chicken and use the drippings to make the gravey.
Whisk 3 Tbl flour onto 1 cup milk. add to the pan of drippings blend well. Add 1 1/2 - 2 cups water and blend well. salt and pepper to taste.
For the buttermilk... 2 tablespoons of lemon juice or vinegaer then enough milk to make 2 cups. Le tstand for at least 5 minutes before using.