PREHEAT OVEN TO 375F. Combine buttermilk and pepper in ceramic bowl or baking dish. Remove skin from chicken and place chicken in buttermilk. Cover and refrigerate 3 hours, turning once. Place flour on plate. Remove chicken from buttermilk, pat dry and dredge in flour. Fill large, heavy skillet with 1-inch oil. When hot, add chicken without crowding and fry, turning once, until golden on both sides. You may have to fry in batches. Remove pieces as they are done and drain on paper towels. Arrange chicken on rack in roasting pan. Bake 10-to-15 minutes or until chicken is well done. Let chicken cool to room temperature before refrigerating or packing into picnic hamper.
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|Serving Size: 1 Serving (312g)|
|Recipe Makes: 4|
|Calories from Fat: 373 (58%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 170.4mg||52 %|
|Sodium 221.8mg||8 %|
|Potassium 545.8mg||14 %|
|Total Carbohydrate 17.8g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 17g|
|Protein 45.7g||65 %|
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Calories per serving: 638
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