Buttermilk Ranch Fried Chicken - cooking recipe

Ingredients

2 1/2 - 3 lbs frying chicken
2 1/4 cups flour
48 ounces vegetable oil
1/2 teaspoon salt
3/4 teaspoon pepper
1 1/4 tablespoons dry dill weed
2 1/2 cups buttermilk

Preparation

Rinse chicken and pat dry; set aside.
Fill large deep-fry pot or electric skillet to no more than half it's depth with oil. Heat to 325 degrees.
In bowl, combine flour, dill, salt, and pepper.
Fill another bowl with buttermilk.
Place chicken, one piece at a time, in milk. Shake off excess.
Roll in flour mixture and shake off excess.
Repeat process.
Fry in small batches-skin side down-10-15 minute longer, till juices run clear; drain well on paper towels.
Let stand 7 minute before serving.