Fried Chicken

• one 3-pound chicken fryer

• 1 cup  all-purpose flour

• 1 Tablespoon Tony Cathceres Creole Seasoning

• 2 Teaspoon pepper

• 1/2 Teaspoon Poultry Seasoning

•  milk

• Vegetable Oil 
  
  Cut the chicken carefully and evenly into serving pieces, taking great care to keep the skin of each piece intact, and rinse under running water. Place in bowl and cover with milk. Let set in refrigerator for at least 2 hours ( can let set over night). In a heavy brown paper bag, combine the flour and salt and pepper and shake till well blended. Mix and add more flour and seasoning as needed.
  
  Set an electric fry pan at 325 deg., fill with oil until it reaches at least 1/3 up on chicken. Let oil reach correct temperature.  Place chicken parts in paper bag, a couple pieces at a time and shake until will covered. When all chicken has been battered, place pieces in fryer making sure not to over crowd them. Fry the chicken till golden brown and crisp, approx 10 minutes with lid covered, turn with tongs, fry until golden brown, about another 10 minutes longer with lit covered. (Turn the chicken only once.) Drain fried chicken on a rack.