The crispiest fried chicken you will ever taste.

Fried Chicken
From the kitchen of John Smith

Preparation
Soak chicken in the buttermilk overnight by placing the chicken and buttermilk in a large ziplock bag and refrigerating.
Put the flour in a large plastic bag. Season the flour with paprika, salt and pepper.
Take the chicken from the buttermilk piece by piece, putting them in the bag with the flour and shaking a bit to coat well.
It is important that you next, allow the coated chicken to sit in the bag of flower for about 10 minutes.
In a large skillet (I prefer cast iron skillet for frying my chicken) add enough oil to fill about 1/3 full or about 1-2 inches deep. Make sure that it is no more than 1/2 the way full. Heat oil ovewr medium heat until you can drop a pinch of flour in and it sizzles.
Fill the skillet with the coated chicken and brown on both sides, turning about every 5 minutes to assure that it does not burn, frying the chicken for a total of 10 to 12 minutes on each side.
Place on a baking sheet covered with a paper towel to absorb excess oil and place in a preheated oven that is set on about 150 degrees or the lowest setting available just to keep warm while the chicken rest for 5 or 10 minutes.

Hint
Continue warming in oven to keep crispie until dinner is served.

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