crunchy and flavorful fried chicken

I don't make fried chicken very often for several reasons: The meal takes a fair bit of time and makes a large mess. The results are rather underwhelming with a less than crispy skin and a lot of chew in the bite. And after eating the fried chicken, mashed potatoes with cream gravy and fluffy buttermilk biscuits, I almost feel like a brick! However, I tried a new recipe last night that knocked the socks off of any fried chicken I've ever had before. The recipe is from Thomas Keller, (American chef and restaurateur, owner of The French Laundry and Per Se.) I found the recipe on epicurious. I, unfortunately, skipped the brining process which would have surely made my chicken even better. I also used canola oil rather than peanut oil as I am trying to fix meals on somewhat of a budget and peanut oil is quite expensive. And lastly, of course I didn't make a full batch for Stephen, Pear and myself. The results were exquisite! Crispy buttermilk battered chicken skin with a little kick on the tail end of the bite and moist meat inside. On top of the great flavor, I found this to make little mess and decided to forgo the biscuits and replace them with a delectable salad. I left the meal feeling satisfied after only 1 chicken leg. So, I will be making this again. It will not be on my weekly meal plan as it is still FRIED chicken but it will be a treat every now and then!
Note: I didn't have time to take pictures, between juggling the girls and cooking! Stephen, however, managed to snap a couple before the chicken was devoured.