Old Bay Fried Chicken

I'm the first person to admit that I love fried chicken, but I'm not so good at making it.  This recipe takes some time and planning for preparation, but it turns out as crispy and delicious fried chicken.  

I've never learned how to properly butcher a chicken, so I generally buy my chicken already cut into pieces.
 

1 whole chicken, cut into 8 pieces

1/4 cup Old Bay Seasoning

8 cups vegetable oil

2 cups buttermilk

2 cups all-purpose flour

1/4 cup rice flour

Liberally season chicken on every side with Old Bay.  Leave it in a sealed container to marinate in the refrigerator, preferably overnight, but a minimum of 2 - 3 hours.

In a Dutch oven, heat oil until it reaches 250 degrees.

Set up breading station.  Pour buttermilk into shallow bowl.  In a different shallow bowl, stir together all-purpose flour and rice flour.  Submerge chicken in buttermilk.  Then dredge chicken in flour mixture and place on tray or plate until ready to fry.

Once oil is at temp, carefully lower chicken pieces into the pot, making sure not to overcrowd.  Fry chicken for 20 minutes, flipping pieces about halfway through, until cooked through.  White meat should reach minimum of 160 degrees at the thickest part.

Using tongs, carefully remove chicken from oil, and let chicken rest on wire rack or paper towel lined baking sheet.  Season chicken with a bit more Old Bay.