Okay, I got this cookbook I love and I've been messing with the southern fried chicken recipe. My mom makes good fried chicken, but she just flours it and then fries it on kinda low heat. The coating doesn't really stick...but it's really good chicken, and she cooks it until it's absolutely tender. Sometimes she'll brown it and then put it in an oven dish, pour a little water in there and bake it covered for an hour or so. So it's almost like a chicken casserole. So I've been fighting with this stupid recipe. You marinate the chicken pieces in buttermilk overnight, then flour them (with whatever seasons you use) and let them sit a few minutes (I leave them on the flour and turn them a couple of times) so they're relatively dry when you drop them in the oil. So you fry them. Okay, medium heat or so, I know how to cook fricking chicken so it's not raw....and it turns out beautiful. It looks good, it tastes good, but it's always tough as crap and the coating is definitely on there but is SO crunchy it almost hurts your mouth. So I tried a variety of things. Frying at a lower heat for a longer time. Frying at a higher heat and then putting in the oven for an hour. Frying it at a lower heat and then baking it. And it was just always tough and the coating got harder and harder. So finally last night (Easter) I wanted to make it, but I'd had it. So I fry the fricking chicken with the buttermilk and the flour, 3 pieces at a time, put it 2 deep (there were drumsticks and thighs, HUGE) in a roasting pan, and when I was done frying I poured in a cup or so of water and put tin foil over it and cooked it at 350 for about an hour. Pretty much like mom used to. OMG, it was delicious. It was nothing like "Southern Fried Chicken" because it had cooked essentially in gravy made by the coating and the juices from the chicken and the water, but it was so good it was unreal. I should have known better than to stray far from Mom's recipes for chicken.