Country Fried Chicken

There is no mood that can’t be lifted by a good piece of fried chicken.

1 (3- to 4-pound) chicken, cut into serving pieces

2 cups buttermilk

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon paprika

1 ½ cups self-rising flour

Vegetable shortening for frying

Place the chicken pieces in a large nonreactive bowl, cover with the buttermilk, and place in the refrigerator for at least 6 hours. Drain the chicken and season with the salt, pepper, and paprika. Add the flour to a large plastic or paper bag. Add the chicken and shake until the pieces are thoroughly coated.

Preheat a deep fryer to 325 degrees and fry the chicken pieces for 15 minutes. Or place 1 ½ inches of oil in a large cast-iron skillet and over medium heat fry the chicken pieces for 15 minutes, until golden brown, turning once. The chicken is done when the juices run clear.

Makes 4 to 6 servings.