What You'll Need
-a chicken, cut up
-a large plastic storage container with a tight-fitting lid
-large frying pan
-splatter screen for frying pan
This is very messy. By the end of it, you'll have oil and flour everywhere.
Some seasoned salts contain MSG.
This takes a long time to prepare. You're looking at an hour and a half to two hours.
Step 1: Prep
Rinse the chicken pieces with cold water.
Combine 3 cups of flour with 1 tablespoon poultry seasoning in a large container with a tight-fitting lid.
Heat the oven to 200F. You'll need this to keep the fried pieces warm while you finish frying.
Cover the cookie sheet with a double layer of paper towels. Sprinkle some seasoned salt on that. You'll be putting the fried pieces on this, so keep this near the stove as well.
Step 2: Coat the Chicken
Step 3: Fry the Chicken
1. the two breasts
2. the back and two thighs
3. the wings and drumsticks
Start each piece frying skin-side down (assuming it has a skin side). Turn them over halfway through the frying time. The breasts should go for about 20 minutes; the smaller pieces, 15.
Here's where some finesse comes into play. When you remove the pieces from the oil, they won't be thoroughly cooked. They will continue to cook after being removed, especially if they're put in the oven. If you take them out too late, they'll be dry and tough by the time you eat. Too early and they'll be undercooked.
Step 4: Season
You'll be repeating steps 3 and 4, so make sure you can quickly pull the sheet out of the oven, place the freshly fried pieces on the sheet, sprinkle with seasoned salt and put back in the oven.
You'll also be alternating between handling raw chicken and cooked chicken. Be careful with what touches what.
Step 5: Prepare the Rest of the Meal
I typically serve it with black-eyed peas, mashed potatoes and a green vegetable of some kind.
Combine apple cider vinegar, finely chopped onion and ground black pepper. Spoon some of this over the black-eyed peas.