Fried Chicken Night!!!
I soak chicken pieces in buttermilk for at least a few hours. I remove from buttermilk bath and sprinkle them lightly with salt. I then dredge them in a flour mixture containing flour, paprika, and poultry seasoning*. Fry in a cast iron pan in oil about 3/4 inch deep, turning occasionally for about 20 minutes, give or take. Different pieces cook differently, obviously.
*Contains thyme, sage, marjoram, rosemary, black pepper, and nutmeg.
My most common mistake is getting the oil too hot. You shouldn't rush the process because the breading will get too dark by the time the chicken is cooked through.