1 Whole Chicken,
cut into 8 pieces
32 ounces Buttermilk
16 ounces Flour
2 ounces Vegetable Oil
8 ounces Water
Preparation:
Put chicken in a bowl and cover with buttermilk, refrigerate
overnight. The next day coat each piece with flour and brown
with oil. Then put in a roaster with water and bake at 350
degrees until done.
