Style: Buttermilk-fried chicken
The 411: Sometimes known as Chicken Maryland, there are a few key differences between buttermilk-fried chicken and the country-fried kind: First, it's marinated in thick buttermilk for extra flavor (it's not just a clever name). Second, it's pan-fried in a skillet rather than submerged in grease, then covered, allowing it to steam up and lock in juices while the cook can ladle grease overtop to keep the outside crispy. Typically, it's also served with creamy gravy.
Key attributes: A smooth, buttery aftertaste; a crispy top and a bottom soggy with gravy.