re: When You Fry Chicken, Do You Pan a Fry Or Deep Fry?

I pan fry. And that's only because I don't have a deep fryer. By the way, it's a fact that having a deep fryer in your house adds ten inches to your waistline. OK, I just made that up, but it seems pretty accurate.

FYI: You can pat off the buttermilk before frying.

Just a thought: I haven't tried this, but I'm more than willing for you to try it. Instead of using an egg wash or buttermilk to help the flour stick, I'm thinking you should try using a flour slurry (flour + water and seasonings). I imagine a thin pancake batter consistency should be about right. I would start with half water and half flour then make adjustments.

Basically, I'm suggesting you dip your chicken in this seasoned slurry, then dredge chicken in seasoned flour, then drop in fryer.

ETA: It probably wouldn't be a terrible idea to add some chicken bouillon to that slurry and let the chicken marinade in it for an hour before frying. Also, adding some turmeric would make it an interesting yellow. shite, I might have to give this a try myself.