Buttermilk is nice...does a good job of tenderizing...
Brining works well also...say 1 or 2 hours....
I am always amused(?) when we go to a large social(pot-luck) gathering...Sometimes there will be 15 platters of fried chicken that all look so different..Don't know about taste..Uncle Bob can't eat 15 pieces of chicken...15 (me included) people basically take a chicken, salt & pepper, flour, oil...and come out with 15 different variations...

And of course everyone's mother,s or grandmother,s is the best!!!