Frying good chicken is a God given skill. Dont knock it.
We were talking abouy “Blackened” chicken which is a whole nother matter............
My grandfather fried the best chicken. I can almost get it right, but not quite.
The crust is important. Not too crunchy, not too soft. But just right. Flour, salt, pepper & Crisco shortening. Iron skillet. REAL mashed potatoes with gravy from the drippings is a must. Otherwise the meal is incomplete.
[Perfect mashed potatoes must have a few lumps scattered throughout. None of that whipped, baby food crap.]