Good Ol’ Southern Fried Chicken

Pull any visible pieces of fat from the chicken. Cut each breast piece in half. Pack all of the pieces into a casserole dish or bowl and immerse in buttermilk. Let marinate, in the refrigerator, for at least 1 hour or up to overnight.

Combine the poultry seasoning, garlic powder, lemon pepper, paprika and salt. Combine 1 tablespoon of this seasoning blend with the flour. (Tradition dictates you do this in a paper bag, for shaking the pieces around.)

Drain the buttermilk-soaked chicken pieces on a wire rack and sprinkle them with the remaining seasoning mix, rubbing it into the nooks and crannies.

Drop the chicken, a few pieces at a time, into the flour mix and dredge to cover all the surfaces. Shake off any excess flour and set the pieces out, not touching, to rest on a tray.

In a deep, heavy skillet or a large braising pan with a lid, pour in about 3/4 inch of oil. Heat your oil to 350° F (or until a cube of bread sizzles and browns when dropped in). Add half of the chicken pieces skin side down. Make sure not to crowd the pan. Cover the pan and adjust the heat so the chicken continues a vibrant bubbling for 5 minutes. Turn the chicken, place the cover back on and cook for another 5 minutes. Remove the cover, flip the chicken and cook for 3 minutes more. Flip and cook for a final 2 to 3 minutes or until deeply golden. The interior of the chicken pieces should read 165° F. Repeat with the next batch, adding a little more oil as needed to adjust the depth.

Drain the chicken on a wire rack or bunched up paper towels. In my Southern family, we served the chicken with warm honey or vinegar infused with cracked pepper.