My Grandmother's Fried Chicken

"Recipe courtesy of My Family Table by John Besh/Andrews McMeel Publishing, 2011. It’s this classic buttermilk batter that gives chicken its crunchy texture. The batter should just barely adhere to the chicken, so make sure you give each piece a little shake to let extra batter drop off before frying. After the chicken is in the hot oil, my grandmother would put the lid on her pot and a kind of pressure cooker thing begins to happen inside, meaning the meat inside gets to cook, leaving the outside crispy...."