Categories: Poultry- Chicken

Ingredients

• 1 chicken, about 3 1/2 lbs.
• 1 quart buttermilk
• 3 cups flour
• 2 tsp. paprika
• 1 tsp. cayenne pepper
• 2 tsp. salt
• 1 tsp. freshly ground black pepper
• Peanut oil for frying

Directions

1. Wash the chicken and cut it into eight pieces. Place in a nonreactive pan and add the buttermilk. Cover and refrigerate for at least 2 hours or as long as overnight.
2. Combine flour, paprika, cayenne pepper, salt and pepper in a large plastic bag and shake to mix. Heat 3/4-inch of peanut oil in a cast-iron skillet over medium-high heat.
3. Meanwhile, shake each piece of chicken in bag of seasoned flour until well-coated. When oil is very hot but not smoking, add chicken, largest pieces first, skin side down. Don’t crowd the skillet. If necessary cook in batches. Reduce heat to medium, and cook, turning once, until chicken is golden brown and crispy, 12 to 15 minutes per side. Drain chicken on paper towels.

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