Ingredients

• 8 to 9 chicken pieces, legs, thighs, and breasts
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1/3 cup butter
• 1 cup flour
• 2 teaspoons pepper
• 1 teaspoon salt
• 1 teaspoon garlic salt
• 1/2 teaspoon paprika

Directions

1. Place chicken pieces in a large, shallow pan

2. Pour buttermilk over and turn chicken pieces to evenly coat

3. Cover and refrigerate for two hours

4. Place the oil and butter in a shallow pan (a jelly-roll pan is perfect) and put in a heated 376 degree oven to melt

5. Set aside

6. In an large paper sack or plastic bag, combine the flour and seasonings

7. Drain the chicken and pat dry

8. Roll the chicken pieces, 3 at a time, in the melted oil-butter mixture

9. Then drop them into the sack and shake to cover

10. Place on a dish or wax paper

11. Place the coated chicken in the pan, skin side down

12. Bake for 45 minutes

13. With a spatula, turn the chicken over and bake 5 to 10 minutes longer, or until the top crust begins to bubble

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