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1 hour ago, gfweb said:

@Chimayo Joe

So what did they find re buttermilk? How can the chicken know what the pot is made of?

I can't watch 22 minute youtubes without breaking something.

They preferred chicken that wasn't soaked in buttermilk. They preferred chicken that was just dipped in buttermilk and dredged in flour then dipped and dredged again.  They seasoned their flour with Tony Chachere's seasoning.  They preferred chicken that was rested an hour after dredging before frying.  And they preferred pan-fried.  I think cast iron is traditional because it promotes browning when chicken is fried in oil that isn't too deep.  My mom never had trouble with browning  chicken even though she very often cooked in stainless steel (but also in cast iron.) I've never been able to match her chicken no matter what I've cooked it in.  

1 hour ago, gfweb said:

@Chimayo Joe

So what did they find re buttermilk? How can the chicken know what the pot is made of?

I can't watch 22 minute youtubes without breaking something.

They preferred chicken that wasn't soaked in buttermilk. They preferred chicken that was just dipped in buttermilk and dredged in flour then dipped and dredged again.  They seasoned their flour with Tony Chachere's seasoning.  They preferred chicken that was rested an hour after dredging before frying.  And they preferred pan-fried.  I think cast iron is traditional because it promotes browning when chicken is fried in oil that isn't too deep.  My mom never had trouble with browning  chicken even though she very often cooked in stainless steel, but also in cast iron. I've never been able to match her chicken no matter what I've cooked it in.