I prefer fresh farm-grown chicken about 2 1/2 - 3 lbs., cleaned and sectioned.
Place chicken in a large mixing bowl and cover with top grade buttermilk. Let soak several hours to overnight. Carefully drain before dipping in flour that has been seasoned with favorite spices, salt, and pepper. Re-dip in batter, then back into flour. Place in prepared skillet.
A heavy skillet is the best to use for frying chicken. I fry my chicken at 350-360 degrees F. We like our chicken more done than some people, so I will lower temperature when sufficiently browned and cook about 30 minutes all together.
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