This was "almost" as good as my Grandma's fried chicken. :) I never got a chance to ask my Grandma how she seasoned her chicken so I am really glad to have found this recipe. The flavor is fantastic. I actually used skinless, boneless thighs and they were amazing. The only other change I made is that I coated the chicken the way my grandma used to--dipping it in flour first, then egg, then the coating. Coating it this way is the only way I've ever been able to keep the coating from sliding off the chicken every time I go to turn it. Then I fried it in a deep pot on medium heat (I use a pot instead of a skillet so the grease doesn't splatter on the counter). It turned out beautifully! Super golden and crispy on the outside and really juicy and tender on the inside. One other tip, once my chicken is perfectly golden brown I like to place it in a paper towel-lined colander set on top of a baking sheet (to collect drips) and keep it in a 250 degree oven while I make my gravy and finish up the rest of my side dishes. This not only keeps the chicken from getting cold but it ensures that the chicken is cooked through so I don't have to overcook it in the skillet and risk burning the skin.
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This was "almost" as good as my Grandma's fried chicken. :) I never got a chance to ask my...