Buttermilk Fried Chicken - cooking recipe

Ingredients

3 lbs broiler-fryer chickens, cut in pieces (I use just legs & thighs)
1 quart buttermilk
2 cups seasoned flour (I prefer Kentucky Kernel)
1 (48 ounce) bottle corn oil (Corn Oil ONLY)

Preparation

The night before, place chicken pieces in a large non-metal container or bowl, that has a sealable lid.
Pour the quart of buttermilk over the chicken. Place lid on container/bowl & refrigerate overnight, until ready to cook.
The next day, drain chicken in a large colander, but do NOT rinse.
Dredge chicken in seasoned flour; set aside.
Preheat oven to 350\u00b0F.
Heat corn oil in a large skillet. I use an electric skillet, set at 350-375\u00b0F.
Brown chicken, on both sides, in batches, but do NOT crowd. Using tongs, turn only once. About 10-15 minutes, each side, until golden brown.
Place browned chicken in a roasting pan; cover.
Bake for 1 hour.
ENJOY!