Buttermilk Fried Chicken

1 (3-pound) frying chicken

• Photos

Photos By Sue Ade

Favorites like chocolate cake, pancakes, biscuits and fried chicken are just a few of the many dishes made better with buttermilk. If you don't have buttermilk, try this substitute: Place one tablespoon white vinegar or lemon juice in a 1-cup glass measuring cup. Add just enough milk to fill cup to the 1-cup level. Let stand 5 minutes before using

2-3 cups buttermilk

2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

2 cups peanut or canola oil

Rinse chicken, remove excess fat, then cut chicken into uniform size pieces. Place chicken in a baking pan and cover with buttermilk. Place pan in refrigerator and soak chicken for several hours, or overnight. After chicken has soaked in buttermilk, remove from buttermilk, allowing excess buttermilk to run off. Combine flour with salt, pepper and paprika in a large zip-lock bag. Place 2 pieces of chicken into the bag, seal, then shake chicken to coat. Repeat with remaining chicken pieces. Heat oil in a large, heavy skillet over medium-high heat. Add chicken, skin side down, to the hot oil and fry for 10-15 minutes, or until golden brown. Using tongs turn pieces over and fry for an additional 10 minutes or until golden brown. Remove chicken from oil and drain on paper towels. If larger pieces of chicken are not cooked through, finish by baking in a preheated 350 degree oven until juices run clear. Serves four.