Please note: All measurements are approximate.  I season the flour by smell.

3 cups flour, 2 Tblsp Lawry's Seasoned Salt, 1 Tblsp black pepper, 2 tsp poultry seasoning, 1/2 tsp garlic powder, 1 tsp paprika, 1 tsp sage, 1/2 tsp dried mustard

Mix all dry ingredients in an extra large bowl.  Start with the largest, thickest pieces first.  Bury cut up chicken pieces in the flour for about 10 minutes.  Then set them aside on a rack.  Add more chicken pieces and proceed as above.

Heat about 1" to 1 1/2" of cooking oil till one drop of water dances.

 Remove second batch of chicken pieces from the flour to a rack.  Return the first chicken pieces to the flour and dust before gently placing the chicken pieces in hot oil.  Turn heat down to medium and cover.  Brown on first side and turn pieces over.  Leave cover off to finish browning.  Remove chicken from pan and place in a baking pan and into a warm oven.

Add chicken pieces from second flouring to skillet and continue as above til out of chicken.

I tried using other types of skillets but nothing ever browned as good as my good ol' cast iron skillet.  I'll have to divide my cast iron in my will so my sisters don't fight over it.

I hope y'all enjoy my recipe.  I'll use my beloved cast iron til I can't lift them any more!