LEVORA'S FRIED CHICKEN

LEE WHITE

1 (3 3/4 to 4 pound) chicken, cut up
Seasoned salt
Pepper
Poultry seasoning
2 cups all-purpose flour
1/2 cup Chinese Rice flour
1 cup buttermilk
Oil

Rinse and dry chicken pieces thoroughly.  Season to taste with seasoned salt, pepper and poultry seasoning.  Refrigerate overnight.

Combine all-purpose flour and rice flour in paper bag.  Set aside.  Immerse chicken pieces in buttermilk, adding as much as needed to cover completely.  Remove chicken pieces, shaking off excess liquid.  Place several pieces at time in paper bag with flour mixture, close bag and shake vigorously to coat well.  Remove chicken, shaking off excess flour.

Fill large skillet with oil, 1 to 1 1/4 inches deep.  Heat oil until thermometer reaches frying temperature.  Add chicken pieces few at time to avoid crowding pan, and fry until light golden brown on all sides, turning several times to brown evenly.

Place cooked chicken pieces on rack in roasting pan.  Bake at 350 degrees 45 minutes to completely cook and drain fat.  Makes 4 to 6 servings.