Fried Chicken (The Yellow Rose)

Ingredients

• ½ quart buttermilk
• 1 tablespoon poultry seasoning
• 1 tablespoon salt
• 4 ½ cups all-purpose flour
• 2 three-pound fryer chickens, cut into serving pieces
• Vegetable oil for frying

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    2190 calories; 164 grams fat; 26 grams saturated fat; 1 gram trans fat; 96 grams monounsaturated fat; 31 grams polyunsaturated fat; 75 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 96 grams protein; 343 milligrams cholesterol; 1637 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. In a large bowl, combine the buttermilk and the poultry seasoning, 1/2 tablespoon of salt and 1/2 cup of flour. Mix well. Place 4 cups flour and 1/2 tablespoon of salt in another large bowl or baking pan. Dip chicken pieces in the batter then roll them in the flour.
2. In a deep pot, heat about three inches of oil to 350 degrees.
3. Drop the chicken pieces in the hot oil, several at a time, and cook about 15 minutes, or until dark-golden brown. Remove and drain on paper towels and keep warm before serving (the sooner served the better).

• The chicken can also be pan-fried. To do so, prepare chicken in identical manner. In heavy skillet (preferably cast iron), add about 1 inch of oil. Heat oil over high flame to about 375 degrees. Add chicken pieces and reduce heat to medium flame. Cook 10 to 12 minutes on each side, or until dark golden-brown. Do not allow oil to smoke (if it looks too hot adjust as you go along). Turn up the heat just before flipping the chicken pieces (this seals the batter when you flip), then return to medium.

About 40 minutes