Pour buttermilk into a large, sturdy ziptop bag. Add chicken and marinate in refrigerator 30 minutes, turning bag occasionally.
Heat oil in a large skillet over medium-high heat until rippling but not smoking.
Meanwhile mix flour and paprika in another large plastic food bag. Shaking off excess buttermilk, add 2 to 3 chicken pieces at a time. Close bag; shake until chicken is coated. Shake off excess flour.
Carefully put chicken skin side down in skillet. Increase heat to high. Fry, turning once with tongs, 11⁄2 minutes each side until lightly golden. Cover, reduce heat to medium and, turning once, fry 6 to 8 minutes each side until chicken is no longer pink near bone. Uncover; increase heat to high and fry 1 to 2 minutes longer to recrisp chicken. Drain on paper towels. Sprinkle with salt.
Note: Leftover oil may be strained through a paper towel– or coffee filter–lined strainer and used once more for cooking.
Calories 512 Fat 29g Saturated fat 7g Cholesterol 123mg
Sodium 419mg Carbohydrate 20g Fiber 1g
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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