Oh Come on........
Ok - well, here goes. The easy recipe for my mom's fried chicken.
Call mom, ask her if the chicken's ready yet, and then head on over. :P
Now, all us Tennesseans (Volunteers) are not as secretive about our family recipes as Tennessee Bob (he'll give in eventually and share) so, here goes:
Catch a chicken and wring its neck . . .
Just kidding.
Take a chicken and roll it (I actually shake it up in a bag) in flour.
Have a skillet of hot cooking oil and get it VERY hot (it'll be ready when you throw a dash of flour in it and it fries)
Take chicken out of flower and roll it in beaten egg mixture.
Take the chicken out of the egg and put it back in the bag of flour and shake it up again. (This process, of coating it with flour before rolling in egg mixture makes it extra crispy).
Then, when the oil is hot enough, place chicken in frying pan and coat it well with Tony Chacheries Creole seasoning. Brown it on one side, then flip it over and brown it on the other (adding more Chacheries to the other side) on high heat.
Then, once browned, turn the heat down to very low and cook slowly for a minumum of 20 minutes on each side (depending on size of chicken pieces), turning once halfway through the process. When about finished and cooked thoroughly all the way through to the bone, you can turn the heat back up and brown it on the areas that didn't get browned. I actually stand some pieces up on the top (like drumsticks) to make the crispy crust on all sides.
Remove chicken and enjoy.
Some people I know add buttermilk to the egg mixture, which also makes it extra crispy.
Where I come from, any good self respectin' Southern woman is required to know how to fry chicken. It may take a few times, but if you follow these rules you'll be eatin some good fried chicken.