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Fried Chicken

Chicken breasts, legs, wings, thighs (I pull the skin off before preparing)
Buttermilk
salt
pepper
Self-rising flour
Vegetable Oil

Fill a skillet 1/2 full of oil (shortening can also work well).  Dip chicken parts a few at a time into a bowl of buttermilk, then place in a zip lock bag with about 2 cups of flour in it.  Seal bag and shake to coat the chicken.  Place coated chicken onto a platter and allow to get pasty.  While on the platter you can season it as you wish with salt, pepper, or whatever other seasoning you prefer. 

When the oil in the skillet is hot, place as many pieces of the chicken into the skillet as it will hold.  Brown on both sides and then lower heat, cover and cook for about 30 min.   (larger pieces will need more time, smaller pieces less time).

When done, remove from skillet and drain on paper towel. 

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