• 2 lbs. chicken pieces
• 1 cup buttermilk
• 1 cup all purpose flour
• 3/4 tsp. garlic powder
• 2/3 cup vegetable oil

Combine chicken pieces and buttermilk in a large bowl. Cover and marinate in refrigerator 1 hour. Heat oil in a heavy nonstick skillet over medium high heat. Combine flour with garlic powder and salt and pepper to taste in a shallow pan. Dredge chicken pieces through seasoned flour, shaking off excess. Arrange chicken skin side down in hot oil. Repeat process with remaining pieces, being careful not to crowd chicken in skillet. Fry about 8 minutes or until lightly golden. Turn and fry another 5-7 minutes. Turn chicken again and continue cooking another 25-30 minutes, turning occasionally, until golden, crispy and cooked throughout. (Smaller pieces, such as wings will not need to cook as long.) Drain on paper towels.

Per serving: calories 353, fat 12.0g, 32% calories from fat, cholesterol 132mg, protein 53.3g, carbohydrates 4.5g, fiber 0.2g, sugar 0.6g, sodium 158mg, diet points 8.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 6.8

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The recommended wines are: Zinfandel, Sauvignon Blanc, or Merlot.