1 frying chicken, cut into pieces
1 quart water
1/2 cup salt
oil (sufficient for frying)

COATING:

3 cups all-purpose flour
1 tbsp. poultry seasoning (McCormick)
1 tbsp. red pepper powder (or paprika)

Soak chicken in salt water to cover (about one quart with 1/2 cup salt) in refrigerator for 3 hours or overnight.

Combine in a bag: 3 cups flour, 1 tablespoon poultry seasoning, 1 tablespoon paprika.

Coat wet pieces in bag 2 or 3 at a time. Fill a deep frying pan with 3-inches of oil and heat on medium high until a 1-inch cube of bread dropped in turns golden brown in one minute (about 360°F).

Fry chicken pieces until golden brown, starting with the largest pieces (about 15 minutes on both sides). Reduce heat if chicken browns too quickly.

Keep warm in 300°F oven as remaining pieces are prepared.

Submitted by: C. McCollum