Originally Posted by Seven S
thanks shunka, makes perfect sense since pan-frying entails part of the chicken is always exposed to the air and a lid would trap the steam and moisture in the space between the oil and the lid
I don't have time to read all of these so disregard this if it's already been said. Deep frying and pan frying are similar it's just how deep the oil is. Putting a lid on can be potentially dangerous. The collected steam will condense on the lid and can cause major splattering resulitng in burns when the lid is removed. When you buy broasted chicken it is actually cooked in a pressure deep fryer that was designed for that style of cooking. So be careful.
If you want an extra crispy try double dipping your chicken. So go from buttermilk to flour, back to the buttermilk and again into the flour.