R.E.
When I make fried chicken, here's what I do:
Soak the chicken in a bowl of buttermilk over night in the fridge.
When you are ready to cook:
In one bowl, I beat about 6-7 eggs and add a dash of salt and pepper. In another bowl, I fill with flour (1-1 1/2 cups?) and cover the top with celery salt, pepper, and seasoned salt (I like it spicy) until you don't see the flour anymore,and a couple shakes of salt. Mix these up. I heat oil in the bottom of an electric skillet at 300 until hot. The oil should be about 3/4 - 1 inch deep to be able to go half way up the chicken. Dip the chicken in the flour mixture, egg mixture, flour mixture again, and place in oil. Cook covered until golden brown on one side, about 30 min. Flip chicken and do the other side until golden brown, about 15-20 min. Drain on a cooling rack that's set inside a cookie sheet to drain off the grease. I've always gotten rave reviews on my chicken. I do almost the same thing to make chicken fried steak. Just use a bit less oil as the meat isn't as thick, and leave out the buttermilk soak.