Fried Chicken (The Yellow Rose)

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

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

buttermilk, poultry seasoning, salt, flour, threepound fryer chickens, vegetable oil

Taken from cooking.nytimes.com/recipes/2514 (may not work)