And so was using cuts of meat like ribs. Just because something is economical doesn’t make it worthless. As I said earlier, the two techniques are simply different and will result in different types of crust. Neither is “better” than the other. Unless you’re a snob.
And why is trying to find out an authentic regional technique “nonsense?” I agree that some people can be way too pendantic about the topic, but that doesn’t mean any and all discussion is silly. Please.
I appreciate everybody’s contributions. I’ve decided to use the plain flour, then egg bath, then flour/corn meal/seasonings after first seasoning the chicken. I’m going to forego the buttermilk because the chicken has already been injected with chicken stock. (I’m thinking that’s what it means by “Containing up to 10% of a Solution”.) And there’ll only be two. It’s just the wife and I. Again, thanks everyone.
(My seasonings, besides salt and pepper, in the final covering include a pinch of sugar, paprika, dried rosemary from our own garden, and a rather generous amount of sage.)
Damn, that was some goooooood chicken! 
I always flour first. It helps the egg stick to the chicken better.
Nuther Georgian here.
Salt & pepper. Flour. Hot, hot, hot oil. Turn once, lower heat and cover til done. Put the b’milk in the biscuits.
To be fair, Dio didn’t start either of those arguments.
Also, now I’m really hungry.
nodnod
Flour first helps your wet binder stick to the meat.
Huh. I’m a buttermilk soak/shake in seasoned flour chicken person. I submerge the chick in buttermilk and sliced onions for an hour or two, then shake off the excess buttermilk and toss the pieces in a paper bag with flour seasoned with salt, lots of black pepper, and a good pinch of cayenne pepper. I’ve no right to claim anything like authenticity; I think I got the recipe from one of Alton Brown’s motorcycle road trip shows. All I know is that it tastes damned fine.
Bullshit. I’ve been eating fried chicken down here for many years, and it is quite rare to run across whole pieces of fried chicken that have been fried using any kind of an egg wash. An informal review of every Southern cookbook I could get my hands on confirms that egg wash is most definitely not a popular way to fry chicken in the South. Maybe one book in 10 or 15 had a recipe that called for an egg wash, and in many of those instances it was listed as an alternative recipe.
I do think it’s hysterical that you’d deem yourself the arbiter of what is or isn’t culinary superior, especially when people like James Beard disagree with you.
I’m not calling myself an arbiter, YOU guys are. I never said “only X is authentic.” YOU guys are. That’s what’s bullshit. You definitely WILL find eggwash as an “authentic” regional variation, as you will batter fried, as you will buttermilk. I’m saying there IS no one true “authentic” southern fried chicken.
And just FYI, we weren’t really talking about fried chicken recipes, but country fried chicken, i.e. chicken fried steak done with chicken breasts. Try frying some skinless chicken breasts in nothing but flour sometime and let me know how that works out for you.
I was specifically referring to your comment that “Frying chicken in flour alone was born of poverty and scarcity, not culinary superiority.” That is bullshit.
I never said anything about never finding and egg wash, nor did I mention authenticity. You can find BBQ joints in the South that make their products in a crock pot. I just pointed out that it isn’t as popular. Your attempt to make my argument for me failed miserably.
Finally, I never said one should fry boneless, skinless chicken in flour only. Once again, I was only responding to your ridiculous assertion about the origins and inferiority of fried chicken sans egg wash.
I didn’t say it was inferior, I just said it wasn’t superior.
Christ, people take it easy. Don’t you know that the Civil War was more about fried chicken recipes than slavery?
Now I’ve fried chicken every which way, including a stint at the ma and pa place renowned for their fried chicken, but my only chicken tip is to purchase your chickens whole and learn to butcher them into pieces. This is almost always cheaper than pre-cut, and frozen boneless skinless chicken breasts always seemed like such chump-sauce to me.
The lady you’re trying to remember is Rachel Ray. Look her up. No formal chef training but a great cook
That chicken is spoiled by now.
Being once a fry cook and made plenty of fried foods in a restaurant.
And after trying all sorts of recipes at home…
There’s a reason I buy Popeyes/Bojangles/KFC/Churches/PoFolks when I want Fried Chicken.
I want it like that and not like some half ass homemade stuff. 
I normally don’t do this but Zombie Chicken sounds like an awesome screen name.