2 Frying Chickens

2 cups Buttermilk

2 cups Flour

1 tsp. Salt

½ tsp. Black Pepper

1 Tbsp. Paprika

¼ tsp. Cayenne (optional)

Oil for Frying



  • Cut Chicken into serving size pieces; wash, remove any pin feathers and dry.
  • Place the Chicken in a baking dish and pour the Buttermilk over it; refrigerate for 30 – 60 minutes.
  • Place the Flour, Salt, Pepper, Paprika and Cayennein a large paper bag; add a few pieces of Chicken at a time and shake gently so that each piece of Chicken is covered with the Flour mixture.
  • Heat Oil in a deep fryer; the Oil should be deep enough to completely cover each piece of Chicken.
  • When the Oil reaches 375 degrees, fry a few pieces at a time; there should be at  least an inch of space between each piece.  Cook until each piece is thoroughly done or measures 170 degrees on a meat thermometer.  (It will take about 20 minutes  to fry, depending on the size and the piece – white meat cooks faster than dark meat)
  • Drain on paper towels or brown paper bags turned inside out.
  • Serve hot.



  • Heat about ½” of Oil in a large skillet or sauté pan; quickly brown each piece of   Chicken (use high heat).  Transfer to a platter until all the pieces are browned.
  • Return all the Chicken to the pan; add 1 cup of Water or enough to come up at least half an inch.
  • Turn heat to high; when the water starts boiling, reduce heat to simmer, cover the pan and slowly cook the Chicken until tender.  (about 30 minutes)
  • Remove the lid and let the Chicken fry slowly until crisp or place on a baking pan and put in a 350 degree oven for 10-15 minutes.
  • Drain on a cooling rack set over a baking pan to remove excess oil.

Allowing the excess oil to drain




                Yield:    8 Servings



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