Mississippi Southern Fried Chicken Recipe

1 (3 pd) whole fresh chicken, cut up into 8 or 13 pieces
1 tea. each of poultry seasoning, cayenne pepper,salt and granulated garlic
1/2 tea. ea. black pepper and paprika
1/2 tea. baking soda (helps in crusting)
2 1/2 cups of buttermilk
1 egg
2 cups of flour
Crisco shortening for frying.

Take the cut-up chicken, pat dry and place in a bowl(glass or stainless steel)

Mix in half the seasonings and buttermilk and baking soda and set back in refrigerator for at least 3 hours and no more that 24. 8 works best for me.

After marinating drain the chicken and put buttermilk aside in another bowl. Add egg to milk and whisk lightly and add a little flour just make it thicken just a bit, but be careful here because you just want it to stick to the chicken.

Mix the rest of seasonings with the flour. Place seasoned flour and chicken pieces in paper(or plastic) bag and shake it up to cover all the chicken and remove pieces and shake off excess flour.
Now dip floured chicken in batter creating a thin coat.

Have the skillet already heating to about 325 temperature (don't be to shy to use a thermometer) and lay chicken in skillet gently away from you. Do not crowd chicken. Cover and cook5 minutes on each side. Uncover and turn heat up to 350 degrees and cook turning only once until juices run clear.

Place on paper towels to drain and serve with Collard Greens, Rice and Gravy and Hot Cornbread and deviled eggs or whatever you'd like to eat with it.