Ingredients:

For the chicken:

• 8 pieces of bone in chicken (can be white or dark meat)
• Lawry’s Seasoned salt
• Italian seasoning
• Pepper
• Vegetable oil

For the flour seasoning:

• 4 cups all purpose flour
• 2 tablespoons salt
• 1 tablespoon pepper
• 2 tablespoon Hungarian paprika
• 1 tablespoon granulated garlic
• 2 tablespoon dried cilantro
• 1 tablespoon Tony Chachere’s

Clean and rinse chicken. Mix Lawry’s, pepper and Italian seasoning together and rub onto chicken pieces. Place pieces in a bowl and cover with plastic wrap and put in the fridge for 30 minutes.

While chicken is in the fridge, combine the flour seasoning ingredients in a bowl.

Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.

Working with 1 piece at a time dip chicken in flour mixture, allowing excess to drip back into bowl. Tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

Enjoy!