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https://www.youtube.com/watch?v=U686BA2BnZw

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-- In a heavy dutch oven or a deep-fat fryer, heat 1-1/2 inches of oil to 350 degrees F.

-- Using tongs, carefully add a few pieces of chicken to oil. (Oil temperature will drop; maintain it at 350 degrees F).

-- Fry chicken for 12 to 15 minutes or until coating is golden and chicken is no longer pink (170 degrees F internal temperature for breasts; 180 degrees F for thighs and drumsticks), turning once.

-- Drain chicken on paper towels.

-- Keep fried chicken warm in a 300 degrees F oven while frying remaining chicken.

Variations:

Spicy Fried Chicken: Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.

Pecan Fried Chicken: Prepare as above, except reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.

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-- In a large bowl combine 2 cups flour, 1/3 cup salt, and 1/4 teaspoon ground black pepper.

-- Place 3/4 cup buttermilk in a shallow dish.

-- Coat the drained chicken with the flour mixture.

-- Dip chicken in the buttermilk.

-- Coat again with the flour mixture

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For tender, richly flavored chicken, use buttermilk for your coating. (You can also use regular milk or eggs, if that's what you have on hand.) Here's how to do it:

In a resealable plastic bag set in a bowl, combine 3 cups buttermilk, 1/3 cup coarse salt, and 2 tablespoons sugar. Cut chicken breasts in half crosswise. Add chicken pieces to the buttermilk mixture; seal bag. Chill for 2 to 4 hours. Drain and discard buttermilk mixture from chicken; pat chicken dry with paper towels.