Fried Chicken and Biscuits
2 (2 1/2-3 pound) frying chickens, cut into serving pieces
salt, black pepper and paprika, to taste
2 C. buttermilk
2 C. all-purpose flour, plus more if needed
6 1/2 C. oil
Rinse chicken, pat dry with paper towel. Season lightly with salt, pepper and paprika, and place in a shallow dish. Soak chicken in buttermilk and refrigerate several hours or overnight. Bring to room temperature before frying.
Put flour in a deep bowl. Lift chicken out of buttermilk and drop into flour. Turn chicken over several times to coat well. Do not shake off excess. Heat oil in two deep skillets until very hot. Carefully drop chicken in hot fat, starting with dark meat. Reduce heat if chicken is browning too quickly. Do not overcrowd skillets.
Fry, turning often, until chicken is crispy and golden brown, about 20 minutes. Transfer to cookie sheet and keep warm in 250°F. oven.
Makes 8 servings.