1 chicken, cut into pieces.

1 C. buttermilk

2 C. flour

1 tsp. paprika

Salt, pepper to taste

Shortening or vegetable oil

Put the flour in a large plastic bag. Season with paprika, salt and pepper to taste. Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well.

Place the coated chicken on a cookie sheet or tray and cover. Let sit until the flour is of a paste-like consistency.

Fill a large skillet (cast iron is best) about 1⁄3 to 1/2 full with vegetable oil. Heat until very hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken on both sides. When browned, reduce heat and cover; let cook for 30 minutes. Remove cover, raise heat again and continue to fry until crispy. Drain on paper towels.

You may have to fry in a few shifts.

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