1 c  Buttermilk
1 tb Pepper
2 lb Chicken pieces
1/2 c  Flour
Oil for frying

PREHEAT OVEN TO 375F. Combine buttermilk and pepper in ceramic bowl or
baking dish. Remove skin from chicken and place chicken in buttermilk.
Cover and refrigerate 3 hours, turning once. Place flour on plate. Remove
chicken from buttermilk, pat dry and dredge in flour. Fill large, heavy
skillet with 1-inch oil. When hot, add chicken without crowding and fry,
turning once, until golden on both sides. You may have to fry in batches.
Remove pieces as they are done and drain on paper towels. Arrange chicken
on rack in roasting pan. Bake 10-to-15 minutes or until chicken is well
done. Let chicken cool to room temperature before refrigerating or packing
into picnic hamper.