1 chicken, cut up
Salt and pepper, to taste
1 cup buttermilk
1 cup all-purpose flour
1/4 cup Crisco shortening 1/4 cup all-purpose flour

Leave skin on chicken; salt and pepper to taste. Dip chicken into buttermilk and roll in flour to coat meat well.

In a large cast iron skillet, heat shortening medium hot and lay each piece close together; brown well on both sides uncovered. Cover and turn heat down to low. Cook 40 minutes or until tender.

Remove cover and continue to brown a few minutes. The chicken will be rather soft but a bit crunchy also.

Be sure to make chicken gravy in the drippings where chicken was fried. Add 1/4 cup flour, then pepper and salt to taste. Add equal amounts of sweet milk and water until gravy thickens.