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

Pan fry not at 350 - shoot for maybe 325 to allow it to cook longer and not brown too much. Use enough oil to come at least half way up the sides of the pieces. Don't allow them to touch. Try to turn only once (let it cook).

We never marinate. A quick dip in buttermilk, salt and pepper and dredge in flour, then (if I want more crust and didn't get it from first dredge) back into buttermilk milk and back through flour. Usually season flour with salt and black pepper.

Some of the older ladies at covered dish only take it through flour once and I like that way too.

Tenders are good deep fried (Fry Daddy) with lots of seasoned crust. I always double dip tenders.