MR
2 cup buttermilk. 2 tbs pepper. 4 lb. chicken pieces, skinned. 1 cup flour. Oil for frying. 1 gallon zip-lock bag. Combine buttermilk and pepper in large pot. Place chicken in buttermilk. Cover pot and put in cooler for 3 hours - turn each piece over once. Remove from buttermilk and pat dry. Put flour in zip-lock - shake 4 pieces at a time. ................
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