Ingredients:
1 whole chicken, cut into 9 pieces or 2 packs boneless, skinless chicken breasts
1/2 cup buttermilk
2 cups self-rising flour
2 tsp. salt, divided
I tsp. pepper, divided
1 TBSP. poultry seasoning
Canola oil for frying

How to make this recipe:
Place buttermilk in a l-gallon plastic bag. Mix buttermilk with 1 tsp. salt and 1/2 tsp. pepper. Pour over chicken in bag and seal. Marinate for at least 2 hours or overnight.

Measure flour, 1 tsp. salt,1/2 tsp. pepper and 1 TBSP. poultry seasoning and place in a large double paper bag. Place half the chicken pieces in the bag and shake to coat. Remove the chicken from the bag, shaking off excess flour.

Place chicken on wire rack and repeat with the remaining chicken.
Pour enough oil to measure 1 inch deep in skillet. Heat on stovetop to 350 degrees (oil will shimmer but not smoke). Place chicken pieces, skin-side down, into the hot oil. Cook for five minutes, lift with tongs to see if chicken is cooking evenly; rearrange if necessary.

Continue cooking until chicken is evenly browned, about five more minutes. Turn chicken with tongs and continue cooking until brown all over, about 10-12 minutes longer.

Remove to wire rack placed on top of a baking sheet. Serve with mashed potatoes and cream gravy

Serves 4

Recipe from: Rick McDamiel - Chef Rick's Southern Cooking