2 1/2-3 lbs frying chicken pieces
vegetable oil
2 ¼ cups flour
1 ¼ tbs dried dill weed
1 ½ tsp salt
¾ tsp pepper
2 ½ cups buttermilk

Rinse chicken and pat dry; set aside. Fill a large deep-fry pot or electric skillet to no more than half its depth with oil. Heat oil to 325 degrees to 350 degrees. In a medium bowl, combine flour, dill, salt and pepper. Fill another bowl with buttermilk. Place chicken, one piece at a time, in buttermilk; shake off excess liquid. Coat lightly in flour mixture; shake off excess flour. Dip again in buttermilk and flour mixture. Fry chicken, a few pieces at a time, skin side down, for 10-14 minutes. Turn chicken and fry 12-15 minutes longer or until juices run clear; drain on paper towels. Let stand 7 minutes before serving.

4-6 servings