Instructions: Variations:
Chili-Fried Chicken: Prepare as directed, adding 1 tablespoon chili powder to seasoned flour.

Curry-Fried Chicken: Prepare as directed, adding 2 to 3 teaspoons curry powder and 1/4 teaspoon ginger to seasoned flour.

Cheesy-Fried Chicken: Prepare as directed, reducing flour in seasoned flour to 1/2 cup and adding 1/2 cup finely grated Parmesan cheese and 1 tablespoon oregano or marjoram.

Crisp-Fried Chicken: Dip pieces of chicken in buttermilk, or light cream, then dredge in self-rising flour and fry as directed.

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