Ingredients:
1 (4-5 lb) chicken (sometimes they come precut if you'd prefer)
1 cup buttermilk
2 cups flour
1 tbsp paprika
cooking oil
Directions:
Cut the chicken into pieces, by that I mean, cut off the legs, the wings, the breasts, etc. You can cut off the skin if you prefer. In a large Ziploc storage bag, add flour, then paprika. Close the bag and shake. Pour the buttermilk into a mixing bowl, dip the pieces of chicken in the buttermilk a few at a time, then place in the bag of flour. Shake to cover them well. Then remove from bag and place on a cookie sheet for ten minutes to allow the batter to set up. Once all of your chicken is setting, heat the oil in a large skillet and fill it about 1/2 way full of oil. Heat on medium for 5-10 minutes to ensure it is very hot! Place as many pieces into the pan as it will hold. Allow it to cook on one side for around 10 minutes, then flip and cook on the other side for 10 minutes, for smaller pieces, it may only take 6-8 minutes. Once cooked, remove from oil and drain on paper towel covered plate. To check for doneness, cut open center of piece, the meat should not be pink and the juice should run clear. Easiest fried chicken ever! Yuuummmmmy!
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