She'd insist on fried chicken at least once every couple of months!
Cast iron..the only way to go when frying chicken. I fried in a bit of bacon fat (which I save in the fridge) and good ol' lard. Oh, I marinated the chicken in buttermilk for 24 hours prior to cooking.
I put the chicken pieces (a few at a time) in a zip lock bag half filled with flour, salt, pepper, cayenne pepper, ground ginger, and garlic powder. I then let em sit for 20 minutes prior to cooking. According to Alton Brown, this helps the breading cling to the chicken more effectively. It works.
After browing on med high heat, I throw it in the oven on 375 for about 20 minutes..or till the juices run clear on a thigh.. when poked with a fork. When frying, don't crowd the pan with chicken. If you do, you'll have soggy breading and greasy chicken.
It is moist and delicious. Mashed potates and gravy go well with it...and a big salad..or corn on the cob, or whatever. Then I lean out the back window and call my husband to dinner...never looking worse for the wear.