8-12 chicken pieces with skin and bones intact
4 cups flour, divided
1 tsp salt
1 1/2 tsp pepper, divided
1 cup buttermilk
2 tsp seasoning salt
2- 3 cups vegetable oil
Combine 2 cups of flour with 1 tsp salt and 1 tsp pepper. Put that on a paper plate. Put the buttermilk on another paper plate. Place other 2 cups of flour, 1/2 tsp pepper, and the seasoning salt in a large plastic bag. Dip each chicken in the flour mixture on the plate, then in the buttermilk, then put it in the bag of flour. After 3-4 pieces of chicken are in the bag, shake the bag until the pieces are coated. Place the chicken pieces in a single layer on a plate. Continue the coating process until all chicken is coated and on the plate. Allow the chicken to rest for 20-30 minutes. (The coating should look kind of gummy). Heat about 1/4 inch of oil in an electric skillet to 350 degrees. Place the chicken skin-side-down and cook for 10 minutes. Turn the chicken and cook for 10 more minutes. Cover the skillet, reduce the heat to 275 degrees and cook for 20 minutes. Remove the lid, turn the chicken (to skin-side down) and cook five more minutes with the lid off. Remove the chicken from the skillet to a serving plate. Let rest 5 minutes before serving
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