I did! There's not really a lot to it, I do an overnight buttermilk soak with garlic & hot sauce, shake chicken in a bag with flour salt pepper cayenne, dunk in ice water then back into flour mixture for a second coat. Fry in shortening in a deep cast iron pan for ~20 minutes, covered for first half of cooking then uncovered after flipping. Fat should 2/3 - 3/4 cover the chicken. Next time I make fried chicken I'm going to try this I think:
fried chicken...like hamburgers are one of those things that are so easy to make at home, are usually better that way than getting them out and while I'm sure the overnight soak and the icebath are nice additions like making burgers the ez versions work just as well. Just coat the chicken in flour and spice, then fry in grapeseed oil or lard if you have it. Brad you can serve over leftover poutine if you like.