Fried Chicken

Ingredients

• 2 cups buttermilk 
• 1 teaspoon pepper 
• 1 teaspoon salt 
• 2 cups self-rising flour 
• 4 servings vegetable oil 
• 3 lb meat from a rotisserie chicken whole cut into pieces

Equipment

• frying pan
• paper towels
• ziploc bags
• dutch oven

Directions

1. Sprinkle chicken with salt and pepper and place chicken in a shallow dish or zip-top plastic bag, then add buttermilk. Cover or seal, and chill for at least 2 hours.
2. Remove chicken from buttermilk; discard buttermilk immediately. Dredge each piece of chicken in flour.
3. Pour vegetable oil to a depth of 1 1/2 inches in a deep skillet or Dutch oven; heat to 36
4. Add half of the chicken; cover and cook for 6 minutes. Uncover chicken and cook for 9 minutes. Turn chicken over; cover and cook for 6 minutes. Uncover and continue cooking for 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary.
5. Drain chicken on paper towels. Repeat with remaining chicken.
6. Let cool for 10 minutes before serving.