Open a zippered gallon bag.

Prep each piece of chicken with a splash of salt and pepper.

Toss into the bag.

Add buttermilk and allow it to be in the fridge for at least 2 hours up to overnight.

When you are ready to prepare Holy Fricken Fabulous Fried Chicken...

Prepare a large stockpot with oil.

Preheat to about 375°F

Place flour and paprika in a large dish with sides (pie dish or baking tray with sides)

Remove chicken from the bag when you are ready to prepare it.

Drain the buttermilk off the chicken (DO NOT RINSE)

Drag (dredge) the chicken, or push the chicken INTO the flour to coat.

I really use my hands to make sure all parts are coated, dig in to get this right!

Put each prepared piece on a tray.

Once all are coated, the oil should be ready for you to fry.

Easily place chicken pieces in (depending on the size of the pot) I cook one breast with 2 drumsticks.

Remember you need to be able to TURN These so don't overstock.

Also note, that the initial plunge could cause SPATTER from oil so slowly enter with tongs or a spoon, never your hands.

Now, once the chicken is in the pot, add the lid for the first 3 minutes and watch it carefully.

Remove the lid, and TURN the chicken, each piece.

The pieces will have already browned. (remember the first batch even in a preheated oil base will not go as fast as the last few batches).

After you've turned the chicken, do not replace the lid.

Cook this batch for about 10 minutes, without a lid, but at the 5-minute interval, turn the chicken again.

Trust me this is not rocket science.

Turn the chicken one more time and cook for 3 more minutes with the lid on to 'seal the deal' as I like to call it. So about 16-18minutes per piece. (adjust if needed)

Temp the fattiest part of the chicken breast (meatiest) and make sure your chicken is 165°F.

To make certain, you can make a slit in the chicken with a knife and fork, If you want to make really sure. I do this for the breasts.

Remove chicken to a lined tray with paper towels or a tray that has a cooling rack in a tray. Either works.

Remove chicken once cooked and then begin the process again with remaining chicken.

Once done, remove from heat, and place all chicken on cooling rack and serve.

If not serving, refrigerate.

Refrigerate ALL LEFTOVERS.