That's almost identical to how we do it here, with a few key differences: soak the chicken in salty water overnight, and put black pepper plus coriander in the flour, no creole seasoning (which does sound good, by the way). Nothing like an old cast iron skillet for great fried chicken. And, if you want really good chicken, health consequences be danged, use bacon drippings instead of cooking oil.
Hmmm. Bacon drippings? I need to make a whole chicken ASAP (when I cut it up, of course) and I have bacon drippings from this morning. Ah! Who needs to live a long time if you can't enjoy your food?
Yep, I fry all my chicken in an iron skillet I inherited from my Granny McCoy, and cover it while slow cooking with a lid. I forgot to add that to the recipe, Xenophobic.
One reason good self respectin' Southern women know how to fry chicken so good is because anytime a neighbor, church member, etc., dies, we ALWAYS take the family fried chicken.
In a close knit Southern neighborhood, you can walk down the sidewalk of any given street, and if the smell of fried chicken is so thick you can taste it, you know somebody in the neighborhood died even before reading the obit in the local paper :)