GREASY, COMFORT FOOD, is what today is all about because it is National Fried Chicken Day. There is no denial that fried chicken is a greasy, deliciously indulgent comfort food enjoyed around the world — but did you know that according to NationalToday.com, “the ultimate soul food originated in our own backyard.”

The people of Scotland are said to have brought this amazing tradition to the south. They fried their chicken but without much seasoning. Over time, as the story goes, each cook began adding their own touch of seasoning and spice. As the years went by, these additions became part of the mystery to perfect fried chicken.

Frying chicken, and perfecting the process, is something that comes with practice. For some, the secret seasonings have been handed down through generations — sometimes, even the pan used has been handed down.

A few tips for frying chicken in a cast iron skillet:

Get the oil hot. It has to be about 300 degrees.

Take the chicken out of the fridge and let sit on the counter while the oil heats on the stove. Cold chicken is harder to work with when frying.

Over season the flour. When you think you have enough, add some more. Also, add cornstarch to the seasoned flour, for crispier chicken.

Double fry the chicken. Fry once to cook the chicken. Take it out, lightly salt it, and let it rest. Finish first-frying all the pieces, dredge through the flour once more (lightly), and then fry them again for only a few minutes on each side. This is the crisper stage.

Once the chicken is rested and ready to eat, enjoy a glass of cold sweet tea on the porch with the family while the house cools back down.