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.
Recipe courtesy of Sara Moulton