Buttermilk Fried Chicken With Dill

• 2 1/2 - 3 lbs frying chickens
• vegetable oil (for frying)
• 2 1/2 cups flour
• 1 1/4 teaspoons dried dill weed
• 1 teaspoon garlic salt
• 3/4 teaspoon black pepper
• 2 1/2 cups buttermilk

1. Rinse chicken and pat dry; set aside.
2. Fill a large frying pan to 1/2 its depth with cooking oil.
3. Heat to 325 degrees.
4. Combine flour, dill weed, garlic salt and pepper in a medium bowl.
5. Fill another bowl with the buttermilk.
6. Place chicken, one piece at a time in the buttermilk.
7. Shake of excess milk.
8. Coat lightly in flour mixture.
9. Shake off excess flour.
10. Dip again in the butter milk and the flour mixture.
11. Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes.
12. Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork.
13. Drain on paper towels.
14. Let stand for 5 minutes before serving.

chickens, vegetable oil, flour, dill weed, garlic salt, black pepper, buttermilk

Taken from www.food.com/recipe/buttermilk-fried-chicken-with-dill-22995 (may not work)