Country Buttermilk Fried Chicken

In large bowl, combine 1 cup of buttermilk with 1 teaspoon baking powder.

Rinse chicken and generously salt and pepper both sides.

Place chicken in buttermilk bowl and pour remaining buttermilk over chicken.

Refrigerate at least 1 hour.

Put flour, 1 tablespoon salt, paprika and 1/2 teaspoon pepper in doubled plastic bags or paper sacks.

In large skillet, heat 1/2-inch of vegetable oil to approximately 350° (medium-high).

Place chicken pieces, one at a time, in flour mixture and shake bag until thoroughly coated.

Fry, turning often with tongs, 20 to 30 minutes or until golden brown.

Drain on paper towels before serving.