SOUTHERN FRIED CHICKEN

1 whole frying chicken, cut up
2 1/2 cups buttermilk, divided
1 cup flour
1/4 tsp ground red pepper
salt and black pepper to taste
2 eggs, beaten

Put chicken in a bowl and cover with 2 cups buttermilk. Place in refrigerator to soak overnight.

Mix dry ingredients in a shollow pan.

Mix remaining 1/2 cup buttermilk with eggs in a small bowl.

Dip chicken into flour mixture, then egg mixture then flour mixture again.

Fry in a deep skillet in hot oil that almost covers chicken, turning only once when edges get golden brown. Drain on paper towels and serve.