Finney
Master Chef
I don't know where you saw it. but...
Just put chicken pieces in a large bowl and cover with butter milk. Add salt, pepper, and red pepper (to taste). Let sit four four to eight hours.
Put flour in a large plate or shallow cassarole. Add salt, pepper, and red pepper (to taste).
Dredge chicken in flour mixture and set on rack (cake cooling rack) while you work all chicken through the flour mixture.
One piece at a time, dunk chicken in butter milk and then dredge in flour mixture.
Heat oil to approx 375. Fry chicken until done.
Just put chicken pieces in a large bowl and cover with butter milk. Add salt, pepper, and red pepper (to taste). Let sit four four to eight hours.
Put flour in a large plate or shallow cassarole. Add salt, pepper, and red pepper (to taste).
Dredge chicken in flour mixture and set on rack (cake cooling rack) while you work all chicken through the flour mixture.
One piece at a time, dunk chicken in butter milk and then dredge in flour mixture.
Heat oil to approx 375. Fry chicken until done.