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Buttermilk Fried Chicken
- 2 cups low-fat buttermilk
- Coarse salt
- 3 teaspoons cayenne pepper
- 2 whole chickens (2- to 3 pounds each) each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)
- 3 cups all-purpose flour
- 2 cups vegetable oil
Directions:View on PBS Food
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