1 (4 pounds) chicken, cut into pieces

1 cup buttermilk

2 cups all-purpose flour for coating

1 teaspoon paprika

salt and pepper to taste

2 quarts of vegetable oil for frying


Step 1

Take your cut-up chicken pieces and, if desired, skin them. Fill a big plastic bag halfway with flour (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour to taste with paprika, salt, and pepper (paprika helps to brown the chicken).

Step 2

Dip chicken pieces in buttermilk, then place a few at a time in the flour bag, shut the bag, and shake to coat thoroughly. Cover the coated chicken with a clean dish towel or waxed paper on a cookie sheet or tray. SIT UNTIL THE FLOUR HAS THE CONSISTENCY OF PASTE. THIS IS ESSENTIAL!

Step 3

Pour roughly 1/3 to 1/2 cup vegetable oil into a big skillet (cast iron is preferable). Heat until it’s really hot. Fill the skillet with as many chicken pieces as it can hold. Both sides of the chicken should be browned in hot oil. Reduce heat to low and cover skillet; simmer for 30 minutes (the chicken will be cooked through but not crispy). Remove the cover, increase the heat, and continue to cook until the bacon is crispy.

Step 4

Place the fried chicken on paper towels to absorb excess oil. You may need to fry in many shifts depending on how much chicken you have. While you finish the rest of the chicken, keep it warm in the oven.

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