Tools you will need:

• Heavy iron skillet or Dutch oven or other heavy pan
• Preheated oven at 450 degrees
• A baking sheet with a rack on it (or two).
• The usual kitchen utensils

Ingredients for this recipe:

• 8 chicken legs and 8 chicken thighs, about 3 1/2 pds
• 2 cups low fat buttermilk
• S&P
• 3 c all purpose flour
• 1 T sweet paprika
• 1 T finely  chopped fresh rosemary leaves plus 4 small sprigs
• 2 c vegetable oil

Four easy steps:

1. Position the racks in your oven on the upper and lower thirds of the space.  In a large bowl combine chicken, buttermilk, 1 t salt and 1/2 t pepper.  Set aside (or can be refrigerated up to 2 days)..
2. In another large bowl whisk together flour, paprika, chopped rosemary, 1 T salt and 2 t pepper.  Take the chicken out of it's bowl a few pieces at a time and dredge in the flour mixture, set them on a tray.  Then dredge them all a second time, knocking off any excess flour.
3. In a large skillet or dutch oven heat the oil and the rosemary sprigs over medium-high heat.  When the resemary sizzles rapidly, remove and discard.  In several batches fry chicken until golden brown, 4-5 minute per side; transfer to the racks on the baking sheets.
4. Place baking sheets of fried chicken in the oven until the thighs run clear when pierced-no blood.  If using a thermometer, 165 degrees.  Should take about 15-20 minutes.  Let the chicken cool 5 minutes before serving.

Tip for better fried chicken:  Soak the chicken in a salt brine for 2 to 24 hours before starting your recipe.  A salt brine is approximately 1/4 salt to one quart of cold water stirred to dissolve the salt. Use a glass or pottery bowl for the brine.  Once you are finished using the brine, use it to kill weeds between the bricks or slugs.  Leftover cooking oil can be poured over your dogs dry food to improve his coat.

This recipe goes well with a pasta salad and fresh sliced veggies.