Another great method is to follow Constance's directions, but only cooked until just very lightly browned on both sides. Place on a rack, on a lined cookie sheet or baking pan. Place into a preheated 350 degree oven for 40 minutes. Serve immediately. Again, like Constances, it will have a light, crispy texture without all the grease. And when you bite into it, have napkins ready because it will squirt you with juice.
This method works both with dkin on or off as you prefer. Also, you can season the flour with salt, pepper, sage, and use chicken soup-base instead of salt. Play with the seasonings.
Constance, you know your chicken, but the fry and finish in the oven technique produces wonderful chicken, but with a lighter flavor than can be achieved simply by frying. So, depending on your sides, and what flavor you want, you now have too proven and great techniques for fried chicken. Neither are better, just slightly different.
Seeeeeeya; Goodweed of the North