Growing up in the South, every family has their own recipe for fried chicken. I learned it’s the prep & cooking technique that makes the difference. A good fried chicken is made with skin & bone in! Chicken cooked in a skillet has a different taste & texture than deep fried. The KFC herb blend works fine or use your own blend. This recipe makes a crispy crust. For a large cut-up fryer or equlivent parts these are tips I learned over the years:
Brine – Two days ahead in a bowl add ¼ c. salt, bay leaf, sprig of fresh thyme, few sage leaves & cover with very warm water. Mash herbs & stir until salt dissolves. Cool. Dump chicken into large baggie, add brine mixture & enough water to cover. Mix until ckn. pieces all coated & covered. Close & refrigerate overnight. (This step is optional but really flavors the meat & adds moisture.)
Soak – Next day drain & wash brine off chicken & dump into a large clean baggie. Mix 2 cloves of mashed garlic or 1 t. garlic powder along with enough buttermilk (any type) to cover. Close & refrigerate overnight.
Cooking – In a bowl mix together 2 eggs & 2 c. buttermilk, ¾ t. Kitchen Bouquet. In another bowl or baggie mix/shake together herb blend of choice, pepper & 3+ cups of flour. (You may need more flour depending on sizes of chicken pieces.) For extra extra crispy crust use self-rising flour! Rinse & drain chicken. Pat dry. Sprinkle chicken on both sides with the herb mix. Set aside.
Fry – Use a good quality oil that will take high temp such as canola or veg oil blend. (No olive oil.) Use an iron skillet deep enough to hold about 1-2 to ¾” of oil. Pour oil in skillet & heat oil on high until a wooden spoon handle dipped into oil bubbles OR a sprinkling of flour sizzles in the oil. While oil heats, dip chicken pieces in egg mixture then flour. Shake off excess flour. Start with dark meat first, then white meat, & drop piece by piece SLOWLY into the hot oil. Brown chicken to a medium-lite brown on both sides. Turn heat down & cover skillet w/lid & cook chicken for a few minutes until almost done. Remove cover, turn up heat & brown again until crust is crisp & a medium-dark Mahoney color. Remove w/tongs to a brown paper bag sitting on a cookie sheet to drain. Pinch off a little piece of crust & taste for salt/pepper if needed. Season while chicken is hot from the skillet. To keep warm set chicken in low oven while finishing. You will probably have to cook in a couple of batches. Make sure when you add each batch the oil is reheated to high enough temp or the chicken w/be greasy.
Cream Gravy – When finished frying set skillet aside a few minutes to cool. Strain grease into storage container reserving “browned bits”. Pour some of the chicken grease back into the skillet. Turn skillet on medium & heat fat, sprinkle in equal amount of flour, stir until roux is mixed well & stir often until the roux starts to brown to a medium-dark blonde color. Slowly stir in 2 c. water or chicken stock mix well so not lumpy. Let cook down a few minutes then add ½ c. whole milk. Sprinkle in some of the brown bits from earlier. Cook until preferred thickness. Taste for salt & add lots of cracked pepper. For brown gravy cook roux a few moments longer, increase water/stock to 3 cups & delete milk.
Closing comments: Cooking times vary with stove, portion sizes, etc. If in doubt poke largest piece w/a thermometer before removing from skillet.
Elvis said it best: Ummm, pass me those mashed ‘taters potatoes & gravy. 
