I liked the buttermilk marinade, but I think I'm going to stick to my usual fried chicken. I clean each piece, rinse under cold water, pat dry. Then beat 3 eggs, add 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon poultry seasoning, mix well. Prepare 2 cups all purpose flour, 1 teaspoon paprika, 1 teaspoon poultry seasoning. Mix well. Dip each piece into the egg mixture, then the flour mixture, then egg mixture, then flour mixture and set the pieces on a tray. Let sit for about 15 minutes until the coating looks damp. Heat oil in a cast iron skillet until a drop of water sizzles and pops. Carefully set the pieces of chicken in the pan so that they aren't touching. After 5 minutes gently slide the chicken 1/4 turn to make sure it doesn't stick to the bottom. Reduce heat to medium low and fry approximately 12-15 minutes more, depending on the size of the pieces, Turning ONCE. Turning only once seems to decrease the amount of grease soaked into the coating.

Reviewed On: Aug. 27, 2010