<http://schema.org/recipeInstructions>
" Pour buttermilk into a large, sturdy ziptop bag. Add chicken and marinate in refrigerator 30 minutes, turning bag occasionally. Heat oil in a large skillet over medium-high heat until rippling but not smoking. Meanwhile mix flour and paprika in another large plastic food bag. Shaking off excess buttermilk, add 2 to 3 chicken pieces at a time. Close bag; shake until chicken is coated. Shake off excess flour. Carefully put chicken skin side down in skillet. Increase heat to high. Fry, turning once with tongs, 1 1&amp;amp;#8260;2 minutes each side until lightly golden. Cover, reduce heat to medium and, turning once, fry 6 to 8 minutes each side until chicken is no longer pink near bone. Uncover; increase heat to high and fry 1 to 2 minutes longer to recrisp chicken. Drain on paper towels. Sprinkle with salt.Note:"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10424/buttermilk-fried-chicken-121904/?click=wdy-more>