This is the best fried chicken recipe I have ever tried!
The real secret to great fried chicken isn’t just the herbs and spices. The covered cast iron skillet is just as necessary as the chicken and the flour. (I found some very reasonably priced deep cast iron skillets at www.CastIronDepot.com)
Please note: All measurements are approximate. Miss Vivian seasons her flour according to smell.
3 cups flour
2 Tblsp. Lawry’s seasoned salt
1 Tbslp. black pepper
2 tsp. poultry seasoning
1/2 tsp garlic powder
1 tsp paprika
1 tsp sage
1/2 tsp. dry mustard
Mix all ingredients in an extra large bowl. Start with the largest pieces of chicken first. Bury cut up chicken pieces in the seasoned flour for about 10 minutes. Then set the pieces aside on a rack. Add more chicken pieces and proceed as above.
Heat 1″ to 11/2″ of cooking oil until 1 drop of water dances.
Remove 2nd batch of chicken pieces from flour to a rack and return the first pieces of chicken to the flour. Dust chicken gently before placing them in hot oil. Turn heat to medium and cover. Brown on first side and turn pieces over. Leave lid off to finish browning. Remove chicken to a baking pan and place in a warm oven.
Add chicken pieces from second flouring to skillet and continue as above until out of chicken.
