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SOUTHERN FRIED CHICKENIngredients: 1 fresh whole chicken, cut into pieces3/4 cup flour1 1/2 teaspoons salt1 teaspoon poultry seasoning1/2 cup vegetable oilRinse chicken; set aside. Place flour, salt, and poultry seasoning into a plastic bag; add chicken; shake until evenly coated. Place onto a wire rack. Let stand for 15 minutes. Heat oil in a deep skill until a fleck of flour sizzles when added. Add chicken pieces to skillet but do not crowd (cook in 2 batches if necessary).Fry chicken until browned on all sides (about 10 minutes) turning frequently. Reduce heat to low cover tightly; cook for 30 minutes or until chicken is tender.* Remove cover during final 5 minutes to crisp skin. Remove from skillet; drain on paper towels. Serve immediately or refrigerate until ready to serve.Test to Make Sure Properly Cooked: The most accurate test for doneness is a meat thermometer. NEVER SERVE CHICKEN UNLESS IT IS THOROUGHLY COOKED. Whole or bone-in chicken should reach an internal temperature of 180 degrees, and boneless chicken should be cooked to 165 degrees. Serving Size: 6