I’ve had trouble getting perfect fried chicken over the years. I think a lot of it has to do with the type of pan being used. I finally tried shallow frying the chicken in a cast iron pan, with excellent results: tender chicken with a golden crust of crispy skin.
Simply season with salt and pepper (and maybe a hit of garlic powder if you’re so inclined), and cook for 10-15 min. a side.
Bonus: The chicken juices transform the oil into a delectable dip for a side dish.