2 whole chickens (3 1/2 – 4 lbs each) cleaned and cut into 8 pieces
1 Tbsp Poultry Seasoning
2 cups Buttermilk
2 cups White Flour
1 Tbsp Kosher Salt
1 Tbsp Black Pepper, freshly ground
Combine the poultry seasoning and buttermilk. Submerge the cut chicken in the buttermilk. Cover tightly and refrigerate for at least 12 hours.
Fill electric skillet approximately 1-inch with fryer shortening and set at 350 degrees.
Flour chicken and fry for 20-30 minutes (10-15 minutes on each side)
Let rest for 10 minutes
Yield 6-8 servings