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.