I've been making Perfect Fried Chicken since I was kid. In a heavy frying pan you put in a stick of butter and a half cup of shortening and bring it to a sizzle. Meanwhile, mix one egg with a shell of water and whip together in a wide shallow bowl to make a wash. In another bowl put about 1 1/2 cups flour. First dip your cleaned chicken pieces in the flour, then the egg-wash, and then back in the flour. Put the floured chicken pieces into the sizzling frying pan. Salt, pepper and season as desired. Cover with a close-fitting lid. Turn down heat to whatever will maintain the sizzle but not burn. When the chicken is brown on one side turn it over; when that is brown turn onto their sides; and again until all sides are brown. After the last turn leave the lid off so it all finishes crisp.

Not a very fancy explanation, but it works for me. For the seasonings I use a sprinkle of garlic powder and a wisp of cayenne pepper along with the salt and pepper. I do this when I first put the chicken in the pan, and then after the second turn only.