Chicken Fried Chicken

Ingredients:

1 (4 pound) chicken, diced
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon paprika
Salt and pepper to taste
2 quarts vegetable oil for frying

Instructions for use:

Preparing the chicken:
Peel the skin from the chicken pieces, if desired. This is flexible and can be skipped if you like the extras the skin provides.
Place the dough: Place the dough in a large plastic bag. Season with ground red pepper, salt and black pepper. Paprika not only adds flavor but also ensures that the chicken gets a beautiful golden color during cooking.
To coat the chicken:
Place each chicken in the buttermilk, making sure it is well coated.
Place the chicken in several pieces, one at a time, into the bag filled with flour. Seal the bag and shake well to brown the chicken thoroughly.

Place the lid:
Place the covered chicken pieces on paper or baking tray. Cover them with a clean cloth or wax paper.
Let the chicken sit until the flour turns into a paste. This step is important to ensure smoothness.
Heat the oil:
Fill a large frying pan (iron required) approximately 1/3 to 1/2 full with vegetable oil. Heat the oil until it is very hot and almost smoking.
Chicken: Carefully place as many chicken pieces as the
Skill can handle, without making any bulk. Fry the chicken until brown on both sides.
Reduce the heat, cover with foil and let the chicken cook for 30 minutes. This ensures it is cooked but not mushy.
After 30 minutes, remove the lid, increase the heat and continue roasting until the chicken is cooked.
Remove and prepare:
Use a spoon to remove the chicken from the oil and drain it on paper towels.
If cooking in batches, keep the finished chicken warm in the preheated oven while you prepare the rest.