Fried Chicken
I'm not from the South, but I do know that the secret to great fried chicken is buttermilk. The cultured milk tenderizes the meat and lends a tangy flavor that works well with the seasoned fried breading.

The chicken bathes in a buttermilk/spice mixture for up to several hours before being dredged in flour and fried in peanut oil. I also like to transfer the chicken from the stove to the oven, to minimize burning and ensure completely cooked meat. Although delicious right out of the oven, I also find it spectacular as cold leftovers.

The seasonings below are a guideline. If you hate the flavor of celery seed, for example, substitute it with something you love, like onion powder or fresh thyme. Feel free to experiment.

Ingredients
1 whole chicken, cut into eight pieces, approximately 4 pounds
1 quart buttermilk
1-2 tsp. cayenne pepper
1 T paprika
1 T garlic salt
1 ½ tsp. celery seed
At least two cups flour
black pepper and salt, to taste (and yes, you should taste the flour!)
peanut oil

Method
Arrange chicken parts in a nonreactive (glass, pottery, plastic) bowl. Pour buttermilk over chicken and add cayenne, paprika, garlic salt and celery seed. Mix to combine seasonings, cover and let marinate in the refrigerator for at least one hour, and up to overnight.
Combine flour, salt and pepper in a bowl that will be large enough for dredging (completely coating) the chicken. Mix and taste to make sure you have enough salt and pepper.
Remove chicken one piece at a time from buttermilk mixture; use tongs and allow for excess liquid to drain back into bowl. Dredge each piece separately in flour mixture, for even coating.
Preheat oven to 350.
Heat a large cast-iron skillet or frying pan at least 3 inches deep. Add at least one inch of oil. The oil should be hot but not smoking. Add chicken, skin-side down, and reduce heat to medium. Let cook for at least eight minutes (maybe a few minutes longer) on one side and then with tongs, turn over. Let cook another five minutes. Chicken should appear crispy and golden.
Transfer chicken to a baking sheet and finish cooking in the oven, until an instant-read thermometer shows 165 degrees in a thigh or breast. This may take an additional 20 minutes.
Drain on paper towels. Enjoy.