Perfect fried chicken?

[Guest]

I think I've come upon the perfect fried chicken.
I first gently poach chicken thighs and drum sticks in buttermilk with mire-poix and few crushed ancho chiles. When the meat starts to seperate from the bone, I remove the chicken, pat it dry and chill it.

When I'm ready to fry I heat some Crisco in two deep skillets. Dredge in flour, pass through egg, roll in a panko breading with a bit of corn meal and various spices, salt and pepper.

As the chicken is fully cooked (and much of the fat rendered out) all I have to do is achieve the perfect crust. Which is no problem since I don't have to worry about anything else.

The meat is tender, moist, flavourful.

So what do you do?