Ina does it again, this is simply delicious! This is a nice combo of frying and oven cooking. The key is the temperature of the oil and not to crowd the pan when frying. I add 1T. onion powder, 1T. garlic powder, 1tsp. cayenne & 1tsp. paprika to the flour & some Tabasco to the buttermilk. So I cut down on the salt and pepper, use your judgement. Instead of the bowl, I use a food-safe storage bag to shake the chicken pieces in the seasoned flour mixture, then let the chicken stand about 20 minutes after coating it in the flour. It is crunchy on the outside, and moist on the inside, so yummy!. This is adapted from Food Network, Paula Deen. Hope you enjoy!