Buttermilk Fried Chicken
Source: Annie
3 -4 lbs chicken pieces, your choice
1 cup buttermilk
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
Vegetable oil for frying
Place chicken parts into a large bowl. Pour the buttermilk over chicken and marinate for 2 hours or overnight.
Combine the flour, salt, paprika and pepper, mixing well to combine.
Remove chicken from buttermilk and place in flour mixture coating all sides well.
Cindy's note - I redip chicken in flour again just before frying.
Pour 1 to 2 inches of oil in skillet and fry until one side is golden brown, then turn and brown other side. Remove chicken and place on paper towels to drain off excess grease.
Any remaining buttermilk can be used to make biscuits or buttermilk gravy to go with the chicken.