Buttermilk Fried Chicken

• 3 lbs broiler-fryer chickens, cut in pieces (I use just legs & thighs)
• 1 quart buttermilk
• 2 cups seasoned flour (I prefer Kentucky Kernel)
• 1 (48 ounce) bottle corn oil (Corn Oil ONLY)

1. The night before, place chicken pieces in a large non-metal container or bowl, that has a sealable lid.
2. Pour the quart of buttermilk over the chicken. Place lid on container/bowl & refrigerate overnight, until ready to cook.
3. The next day, drain chicken in a large colander, but do NOT rinse.
4. Dredge chicken in seasoned flour; set aside.
5. Preheat oven to 350u0b0F.
6. Heat corn oil in a large skillet. I use an electric skillet, set at 350-375u0b0F.
7. Brown chicken, on both sides, in batches, but do NOT crowd. Using tongs, turn only once. About 10-15 minutes, each side, until golden brown.
8. Place browned chicken in a roasting pan; cover.
9. Bake for 1 hour.
10. ENJOY!

chickens, buttermilk, flour, corn oil

Taken from www.food.com/recipe/buttermilk-fried-chicken-268815 (may not work)