for fried chicken - southern style - skin stays on - you can buttermilk and bread or batter skinless parts as well

it's the acidic qualities in the buttermilk that tenderize chicken - the same way a marinade would

I think it is more of the mess you make before the chicken goes in to the pan.

I have fried in both - cast iron and also electric - don't matter to me!

I can made best crispy chicken...

Here is the Crispy Chicken Recipe...

Sometimes I fry in an electric skillet and sometimes I deep fry. I always soak in buttermilk, hotsauce and salt and pepper. Makes the chicken tender, adds a bit of flavor and helps make the chicken nice and crispy.