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1
Sprinkle chicken with salt and pepper.
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2
Place chicken in shallow dish or ziploc plastic bag; add buttermilk.
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3
Cover or seal, and chill at least 2 hours.
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4
Remove chicken from buttermilk, discarding buttermilk.
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5
Dredge chicken in flour.
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6
Pour oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 360u00b0F.
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7
Add chicken, a few pieces at a time; cover and cook 6 minutes.
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8
Uncover chicken and cook 9 minutes.
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9
Turn chicken; cover and cook 6 minutes.
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10
Uncover and cook 5 to 9 minutes, turning the chicken the last 3 minutes for even browning, if necessary.
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11
Drain on paper towels.
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12
Test chicken with meat thermometer (170u00b0F) or by piercing thickest portion with fork.
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13
When juices run clear it is done.
