A reader asked me to share my newfound method of frying chicken, since I finally learned to fix it properly this year.  I started out with a recipe from Hillbilly Housewife:

Fried Chicken

Makes 5 servings

• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 to 1/2 teaspoon poultry seasoning
• 3 to 3 1/2 pounds cut-up frying chicken
• 1 cup oil or shortening

1. In resealable food storage plastic bag, combine flour, salt, pepper and poultry seasoning. Add chicken, a few pieces at a time; shake to coat.

2. Heat oil in large skillet over medium heat until hot. Add chicken; cook until browned on all sides.* Reduce heat to low; cover and cook 30 minutes or until chicken is fork-tender and juices run clear. Remove cover during last 10 minutes of cooking to crisp chicken.

That is the basic recipe I decided to work with, since it sounded vaguely like how my mother fried chicken.  I acquired several packages containing two legs and two thighs; I figured at least I would only be ruining four pieces of chicken instead of a whole fryer with each new effort.  A friend, Ora, said to cook chicken very slowly.  

The first time I made an attempt, the chicken wasn't terrible, but it was somewhat overcooked and dry.  So on the next efforts I heeded Ora's advice and used a lower flame for the browning process.  This gave me better results.  I picked up other random tips online, such as "don't crowd the pieces".  

After the first effort, I had complete success.  Fried chicken isn't something Cliff and I should be eating, so I don't expect to be making it often.  But there is great satisfaction in finally "breaking the code" on something I gave up on when I was in my twenties.