Pour buttermilk over chicken in shallow dish or resealable plastic bag; cover and refrigerate one hour to marinate. Remove chicken from marinade; discard marinade.

Add chicken to combined cracker crumbs, flour, salt and red pepper in shallow dish, turning to evenly coat all sides.

Heat oil in large saucepan to 350 F. Add half of the chicken; cook 15 minutes or until chicken is golden brown and cooked through. Remove from oil; drain on paper towels. Repeat with remaining chicken.

Eating outdoors is part of summer's fun but it is important to make sure that all food requiring refrigeration, especially foods containing meat, cheese, poultry or fish are kept cold during a picnic, barbecue or camping trip so that they remain safe to eat.