There is nothing, in my opinion, as delicious as a good piece of fried chicken. Emphasis on the word "good". To me, good fried chicken has the crispiest of skin which is gently fried to crunchy perfection and seasoned only with salt. One could compare the fried chicken skin I'm talking about to chicken bacon. Equally as important is the tender, juicy meat which is in no way dried out. Although there are many schools of thought on the ideal coating for fried chicken, for me the best has always been the way my mama does it. A piece of chicken with a scant coating of flour and into a shallow pan with and inch or so of hot oil. Flip each piece over after a few minutes and, thereafter, turning on a regular basis until the chicken is evenly golden brown and cooked thoroughly on the inside. While still hot and glistening with oil, season fairly liberally with salt. I eat mine with a healthy serving of green salad because the ruffage counterbalances the fried food calories making this chicken almost healthy....right?
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