Magic Fried Chicken - cooking recipe

Ingredients

3 tablespoons chef paul prudhomme poultry magic poultry seasoning, plus
1 teaspoon chef paul prudhomme poultry magic poultry seasoning
3 -4 lbs frying chicken, cut into 8 pieces with all visible fat removed
1 quart buttermilk
1 1/2 cups all-purpose flour
1 1/2 cups vegetable oil

Preparation

Place the chicken pieces in a pan or shallow bowl; pour the buttermilk over and let marinate 1 hour at room temperature.
Sprinkle 2 Tablespoons Poultry Magic all over the chicken pieces and pat it in well with your hands.
Combine the flour and the remaining Poultry Magic in a shallow bowl.
Heat the oil in a 12 inch skillet over high heat until very hot.
Dredge the chicken in the seasoned flour, shaking off the excess and add to the oil, skin side down, in a single layer.
Cover the skillet,reduce heat to medium and fry--checking occasionally to make sure the chicken is not burning, until browned on one side, about 5-6 minutes (if the chicken seems to be browning too quickly, turn down the heat).
Turn the chicken pieces over, cover and fry-checking occasionally until they are a rich golden brown.
Remove from the skillet and drain on paper towels.
Set the skillet with the oil aside until oil is cooled.