Soak chicken in buttermilk for 15 minutes or longer, up to overnight (if soaking longer than 15 minutes, cover and place in refrigerator.)
Preheat approximately 1-inch of vegetable oil in a deep fry pan or heavy skillet to 380°F-400°F.
Remove chicken from buttermilk (discard used buttermilk which has come in contact with raw chicken.)
Place Seasoned Flour in a shallow dish large enough to hold a piece of chicken. Coat each piece of chicken well.
Fry chicken pieces until browned and juices run clear when cut.
Make this recipe gluten free by using Kentucky Kernel Gluten Free Seasoned Coating Mix.
Tip: Do not crowd pieces in fry pan.
You may not need to use full amount of Seasoned Flour --- When coating chicken, place just some of the Seasoned Flour into the dish. Add more as needed. Discard Seasoned Flour that has touched raw chicken.
Serving Size 1