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1
Rinse chickens inside and out under running cold water and pat dry with paper towels.
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2
Remove extra skin and excess fat.
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3
Cut off the first joint of wings and the backs and discard.
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4
Keeping skin on, cut legs into thighs and drumsticks.
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5
Remove the wings, split the breast and cut each half crosswise into two (or ask your butcher to do this).
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6
Place pieces in a single layer in a shallow baking dish; sprinkle with seasoned salt or seasoning mix and rub to coat on all sides.
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7
Cover and set aside to marinate 1 hour.
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8
Preheat oven to 250 degrees.
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9
Heat 1 1/2 inches oil, enough to cover the chicken pieces 2/3 of the way but no more, in one or two wide, deep skillets or kettles to 325 to 350 degrees over medium-high heat.
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10
As the oil heats, mix the flours in a plastic food-storage bag.
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11
Add the thighs and drumsticks; shake to coat.
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12
Remove each piece with tongs, shake off excess flour and place skin side down in the hot oil without crowding.
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13
Fry until skin is browned and crisp, about 7 minutes; turn with tongs and fry until browned and crisp and cooked through, about 7 minutes longer, adjusting heat so chicken doesn't brown too quickly.
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14
Drain chicken on a wire rack set over a baking pan and keep chicken warm in the oven while coating and frying the remaining pieces: breast pieces next, about 5 minutes on each side, and wing parts last, about 4 minutes on each side.
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15
Serve while still warm.
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16
The meat will be less moist when served cold the next day, but still very tasty.
