Grandmother’s Fried Chicken

Helen Matthews, Linville High School

  • About 2 lb. cut up fryer
  • About 1/2 cup buttermilk
  • About 1/2 cup flour
  • Enough salt to taste
  • Black pepper to taste.

Pour buttermilk over chicken. Salt and pepper to taste. Dip chicken in flour for a light coat. Skillet should be 1/2 full of hot oil. Fry until golden brown on each side.





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