First, you soak the chicken parts, whatever parts you like, in a buttermilk marinade. This is a mix of buttermilk, herbs, spices, and lots of salt and pepper. Tonight it was parsley, garlic, onion, paprika, and some secret stuff that I can't share or you'll never need me again. Mix that all together and pour it into a heavy gallon size freezer zip top bag. Put the chicken in and massage it around gently, getting all of the chicken coated. Let this sit at least an hour, and as much as 12 hours. The buttermilk gets into the meat, tenderizing it, adding flavor and making it ridiculously moist. It will also hold the coating on without needing an egg wash. Okay, coating. Flour is the base. I use unbleached white, I've never used whole wheat so I don't know if it works or not. I also add potato flakes (the same ones that I used in the salmon chowder). Equal parts flour and flakes seems to be the best. Scrunch them up a bit with your hands but leave the pieces in pieces, it makes a nice flaky coating. I add onion powder, garlic powder, salt and pepper, a bit of paprika and parsley. Put this in a 8X8 pyrex, it gives you the most room to toss stuff around. Heat a couple of inches of oil in a deep frying pan. I use a blend of canola and peanut. Heat this over medium heat until it shimmers. Pull the biggest pieces out of the marinade, leaving as much on as possible, and put it into the coating. Pressing down gently, making sure the coating covers everything completely and sticks well. Lay the chicken in the pan, skin side down, without crowding. I usually do the breasts and legs first, then thighs and wings in a second batch.
Seriously, there is nothing wrong with this once in a while. If you want to, take the skin off, if it makes you feel better. This works great for boneless breasts, either whole or cut into fingers or nuggets. I prefer meat cooked on the bone, though. It has more flavor and stays far more moist. Make it once in a while and treat yourself to something fabulous. Tomorrow can be a juicing day.