Magic Fried Chicken

• 3 tablespoons chef paul prudhomme poultry magic poultry seasoning, plus
• 1 teaspoon chef paul prudhomme poultry magic poultry seasoning
• 3 -4 lbs frying chicken, cut into 8 pieces with all visible fat removed
• 1 quart buttermilk
• 1 1/2 cups all-purpose flour
• 1 1/2 cups vegetable oil

1. Place the chicken pieces in a pan or shallow bowl; pour the buttermilk over and let marinate 1 hour at room temperature.
2. Sprinkle 2 Tablespoons Poultry Magic all over the chicken pieces and pat it in well with your hands.
3. Combine the flour and the remaining Poultry Magic in a shallow bowl.
4. Heat the oil in a 12 inch skillet over high heat until very hot.
5. Dredge the chicken in the seasoned flour, shaking off the excess and add to the oil, skin side down, in a single layer.
6. Cover the skillet,reduce heat to medium and fry--checking occasionally to make sure the chicken is not burning, until browned on one side, about 5-6 minutes (if the chicken seems to be browning too quickly, turn down the heat).
7. Turn the chicken pieces over, cover and fry-checking occasionally until they are a rich golden brown.
8. Remove from the skillet and drain on paper towels.
9. Set the skillet with the oil aside until oil is cooled.

chef paul, chef paul, buttermilk, flour, vegetable oil

Taken from www.food.com/recipe/magic-fried-chicken-43470 (may not work)