I think I've come upon the perfect fried chicken.
I first gently poach chicken thighs and drum sticks in buttermilk with mire-poix and few crushed ancho chiles. When the meat starts to seperate from the bone, I remove the chicken, pat it dry and chill it.
When I'm ready to fry I heat some Crisco in two deep skillets. Dredge in flour, pass through egg, roll in a panko breading with a bit of corn meal and various spices, salt and pepper.
As the chicken is fully cooked (and much of the fat rendered out) all I have to do is achieve the perfect crust. Which is no problem since I don't have to worry about anything else.
The meat is tender, moist, flavourful.
So what do you do?
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