BUTTERMILK FRIED CHICKEN
1 whole chicken
1 cup of buttermilk
salt and pepper
garlic powder
3 or 4 cups all-purpose flour
oil, as needed, for frying
Cut up chicken; wash pieces and pat dry. Salt and pepper the cut up chicken.
Place buttermilk in a bowl and dip each piece in the buttermilk, then roll in flour.
Fry in hot oil in a cast iron skillet or frying pan until golden brown, about 15 minutes per side. Drain on paper towels.
Serving suggestion with creamed spinach and rice and gravy.
