Instructions: If possible cut up or have butcher cut a fresh 2 1/2 pound frying chicken up country style so that you have:
4 pieces of breast - 2 rib pieces; 1 pulley bone; 1 breast blade 2 wings
2 drumsticks
2 thighs
2 pieces back

The chicken will fry more evenly prepared this way.

Cover cut up chicken with mixture of cold water and baking soda. Let stand about 10 minutes. Drain and rinse well with cold water. Drain again. Cover chicken with mixture of cold water and salt. Chill in refrigerator for at least 1 hr, preferably longer. Drain. Rinse with cold water. Drain again.

Place seasonings in blender and blend until fine and well combined.

Combine seasonings with flour, mixing well. Melt enough lard or place peanut oil to cover a depth of 3/4" in a large skillet or Dutch oven. Heat to 375 Degrees F.. Coat chicken well on all sides with flour and seasonings mixture. Lay out on a baking sheet. Flour chicken well in mixture again, just before adding to the pan. Gently place in preheated grease. Do NOT overcrowd pan. Fry chicken pieces for about 10 minutes on each side, turning once and using tongs to turn. Do NOT use a fork as this will release moisture from the chicken and allow grease to enter it. When browned, drain chicken on a rack. Not on paper towels, or grease will wick back onto the chicken.

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