I cut up a whole chicken, and it's soaking in seasoned buttermilk. Plan to fry it in a cast iron skillet (fat halfway up, turning the chicken halfway through).
I'm fine with all the issues of temperature and coatings, etc. But it's been so long since I've made this that I cannot recall one thing for sure: should I remove the keel and other bones from the breast portions?
Right now, I've left the bones in place (keel only on one breast, obviously), thinking that the beast might cook too quickly if utterly boneless. Is that thinking correct, assuming that you want all the chicken portions to be done at roughly the same time? Or do any of you fry whole breasts boneless?