Fried chicken is having a moment and not just in the South. More restaurants are embracing this classic, and diners are looking for the crispiest crunch. Every time I take out my nana’s cast-iron pan, I dream of her fried chicken—she was a New Yorker, no less, who knew her way around the kitchen quite well. Try our method of an overnight dry rub with a buttermilk dunk just before rolling in seasoned flour.