| 1 | Preheat oven to 375°F. |
| 2 | Combine buttermilk and pepper in ceramic bowl or baking dish. |
| 3 | Remove skin from chicken and place chicken in buttermilk. |
| 4 | Cover and refrigerate 3 hours, turning once. |
| 5 | Place flour on plate. |
| 6 | Remove chicken from buttermilk, pat dry and dredge in flour. |
| 7 | Fill large, heavy skillet with 1-inch oil. |
| 8 | When hot, add chicken without crowding and fry, turning once, until golden on both sides. |
| 9 | You may have to fry in batches. |
| 10 | Remove pieces as they are done and drain on paper towels. |
| 11 | Arrange chicken on rack in roasting pan. |
| 12 | Bake 10-to-15 minutes or until chicken is well done. |
| 13 | Let chicken cool to room temperature before refrigerating or packing into picnic hamper. |
