I consider myself a fairly advanced cook - but I CANNOT get fried chicken done right. I've tried the brining, the buttermilk soak, the seasoned flour - with a double dip in egg and not... and it still doesn't turn out right. Recipes say that the oil must stay at 350 degrees - which means you get nicely browned chicken and raw near the bone. Sticking into the oven to finish it up only ruins the coating.
I've used a Dutch Oven, a Lodge skillet and a Cuisinart electric frying pan.
WHAT is the secret?