Buttermilk Fried Chicken With Dill - cooking recipe

Ingredients

2 1/2 - 3 lbs frying chickens
vegetable oil (for frying)
2 1/2 cups flour
1 1/4 teaspoons dried dill weed
1 teaspoon garlic salt
3/4 teaspoon black pepper
2 1/2 cups buttermilk

Preparation

Rinse chicken and pat dry; set aside.
Fill a large frying pan to 1/2 its depth with cooking oil.
Heat to 325 degrees.
Combine flour, dill weed, garlic salt and pepper in a medium bowl.
Fill another bowl with the buttermilk.
Place chicken, one piece at a time in the buttermilk.
Shake of excess milk.
Coat lightly in flour mixture.
Shake off excess flour.
Dip again in the butter milk and the flour mixture.
Fry chicken, a few pieces at a time skin side down for 10 to 15 minutes.
Turn chicken to fry 12 to 15 minutes longer or until juices run clear when pierced with a fork.
Drain on paper towels.
Let stand for 5 minutes before serving.