Ingredients
1 (3 to 4 LB) whole chicken cut into pieces
1 tsp salt
1 tsp pepper
1/4 tsp cayenne
2 cups buttermilk
Self-Rising flour
vegetable oil
Preparation
sprinkle chicken with salt & pepper. Place chicken in a shallow dish or zip top plastic bag. and add buttermilk. Cover and chill at least 2 hours and ideally overnight
Remove chicken from buttermilk and discard buttermilk. Dredge chicken in flour (add cayenne to flour).
Pour oil to depth of 1 1/2 inches in a deep skilled or dutch oven. Heat to 360 degrees. Add chicken, a few pieces at a time. Cover and cook 6 minutes. Uncover chicken and cook 9 minutes. Turn chicken and cook 6 minutes covered. Uncover and cook 5 to 9 minues, turning chicken the last 3 minutes for even browning if necessary. Drain on paper towels.
