Since I have not been blessed with the recipe, old fashioned, southern fried chicken.
1) soak the chicken in a salt brine overnight. In the fridge of course.
2) DOUBLE batter the chicken, flour, then eggwash, the flour again, flour should be seasoned, garlic, red pepper flakes or just what you like...
3) Now cook in the skillet, 6 mins open, then put the lid on, 6 mins closed, Turn, and repeat, 6 mins open, to crisp the batter, then again 6 mins closed, and now you have southern fried chicken, great out of the gate, and wonderful on a picnic, which means great cold or room temp. The size of the pieces does matter, as far as cooking time, but not too much. This is for a normal dissected chicken.
Enjoy