Fried Chicken

Do you fry with or without the skin? Buttermilk brine? What kind of seasoning do you use?

All of that. Flour , Salt,pepper,onion powder.garlic powder.sometimes I throw in paprika.However.....

I have not fried chicken in a long time,makes to much mess.

Looks wonderful..  

YUM, Have not had oven baked fried chicken in years!!!!!
I have a good recipe for it..very similar to Imelda's..
soak in buttermilk, or reg milk or even plain yogurt, coat in bread crumbs (seasoned) (s.p, parsley, some paprika--whatever you want), place on a lightly oiled baking sheet, either spray Pam or dot some oil on them; bake at 375 for about an hour......depending on size of pieced.
can be either skinned or skin on. I usually take the skin off.  Oh, I also add a bit of italian cheese to the bread crumb mix....

I soak my chicken with skin in buttermilk with sriracha sauce for some flavor. Then into a combo of flour, corn flour and spices (whatever I feel like or happen to touch in the pantry that day) and allow to sit uncovered in the refrigerator for 30 minutes or so to dry out a bit and allow the buttermilk to be absorbed into the flour coating.

Then into about 1/2" of hot oil, not enough to cover the chicken pieces. I find the shallower frying allows the steam to be released and then the coating stays put. I brown on both sides and then onto a rack and into the oven for about 15 minutes at 400° to finish. I just want to be absolutely sure the chicken is DONE. No slimy juicy joints for me~!