Combine flour, chiles and salt and pepper in a shallow bowl. Heat the oil in a deep saucepan until very hot. (The oil is hot enough if a little lour dropped into it starts to bubble and cook immediately.) Dip a piece of chicken into the flour mixture, coating all sides, then into the buttermilk and back into the flour mixture. Carefully put into the hot oil and repeat with 1-2 more chicken pieces. Do not crowd the pan. Cook chicken pieces until done and drain on kitchen paper. (To test if cooked, insert a knife into a piece of chicken, if the juices run clear, it is done.) Repeat with remaining chicken pieces until all cooked.

Chile-Heads Digest V3 #093

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.