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Try buttermilk fried chicken. Ingredients 1 3 pound fryer (cut into pieces) 2 cups buttermilk 1 large onion, sliced 1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper 2 cups canola oil (peanut oil is good too) Soak chicken overnight in buttermilk with onions, herbs, paprika, and cayenne pepper. You can substitute the buttermilk with plain yogurt if you cannot find buttermilk. Drain, leaving some herbs on chicken. In a large plastic bag or plastic bolw with a tight lid mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking). Put chicken pieces in bag with flour and shake until well coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and turn the pieces over and fry for another 10-12 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. Remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste. Serves 4. YUMMY!

In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days. In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350 degrees F on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil). Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165 degrees F, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired. Return oil temperature to 350 degrees F. Repeat with remaining chicken. Yield: 8 servings

Have you tried Chicken a la George?

Shake and bake...