Instructions: Step 1
Cup your chicken into parts and wash well. Place in a large bowl and pour buttermilk over. Allow to sit for at least an hour.

Step 2
Mix and sift together flour, black pepper, paprika and garlic powder.

Step 3
Pour enough oil in a large, cast iron skillet to fill it about an inch deep. Heat to 375 degrees. Use a thermometer to carefully regulate the temperature and prevent the oil from burning.

Step 4
Remove each piece of chicken from the buttermilk and shake to remove the excess. Dredge in the seasoned flour.

Step 5
Drop pieces in the hot oil, four at a time. Do not crowd, as this will reduce the temperature of the oil and cause the chicken to absorb more grease. I like starting with dark meat pieces first and saving the white meat for the last. Cook each piece six minutes per side. Turn when the underside is nice and brown. To ensure doneness, cut a small hole in the thickest part - the juices should run clear.

Step 6
Serve and enjoy - either hot from the pan or room temperature! Despite some of the nutritional counts of this recipe, it is practically unbeatable for bringing back the taste (and smell) of home.

Serving Size: Approximately two pieces (amounts given are only approximate)

Grain (starch) 1 1/2
Lean meat 6
Vegetable 0
Fruit 0
Non-fat milk 0

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