Every time I think of the best fried chicken, I think of my Dad and my Grandma. They always have a way of getting that perfect crispy crunchy skin, and the most moist meat without using a batter. I learned a lot from watching them in the kitchen, and I’m ready to pass some of that knowledge on. Today we’re making fried chicken, breading it the best way I know how… in a plastic grocery bag. That’s right, a bag. I grew up on this method my Dad taught me, and it has given me nothing but perfect results every time. The secret to getting that super crispy skin is to coat the chicken with the flour mixture, let it rest, and then coat it again. Another secret I’m sharing is the addition of rosemary in our list of seasonings. Chicken and rosemary are like peanut better and jelly. They’re meant to be together, always. Trust me, I wouldn’t steer you wrong. I hope you enjoy!