Want to try Fried chicken dinner today.
Here is recipe:
1-2 quartered chickens (depending on how many you're serving that day)
In a large ziplock bag, combine flour (a few cups, I've never measured anything), about 2 tsps. each salt, pepper, garlic powder, and poultry seasoning.
Add the chicken pieces in and shake them in the flour mixture-set the bag in the fridge, shaking it every few hours until you're ready to cook (this makes a thicker crust without having to batter or do the egg-flour-egg-flour thing).
When you're ready to cook, start a pot of rice or potatoes (or both, if your husband is like mine and refuses to eat rice).
Get a large cast iron skillet (you can use any large skillet but cast iron is the best) and add about 1" of cooking oil of your choice. Get it hot enough that a slice of onion sizzles when you drop it in.
Add the chicken a few pieces at a time, cooking evenly (until cutting near the bone yields juices that are clear and not pink). By this point, your rice or potatoes should be ready.
Set the cooked chicken aside on paper towels to drain, mash the potatoes if you're having them (use a whole stick of butter because this is the South, damnit, and you're eating fried chicken).
Spoon the grease out of the cast iron until there's very little left (maybe 1/4" or less with the crust drippings). Turn the burner back on and add your flour mixture from the batter a little at a time until stirring it yields a paste-like consistency. Cook this, stirring like crazy, until it's a nice red-brown. It will look like it's burnt, that's a good thing. CAREFULLY add either water or milk a little at a time, now whisking it as you add. Thin it to whatever consistency you like, taste a little and add salt and pepper to taste.
There you have my great-great-great grandmother's fried chicken with rice and gravy recipe, which we try to make a few times a year.
If you're wanting it to feel even more southern, you can also sub in rabbit, squirrel, or opossum quarters for the chicken.