My problem with fried things is that I miss herbs. There are no herbs in fried things. So I stripped a handful of my terrace's thyme flowers into two cups of buttermilk, chopped a tablespoonful of rosemary, and added some sage and tarragon too. Inside the small bird I stuffed some more thyme, rosemary, and swirl of lemon zest with salt. The buttermilk got salted and peppered liberally.
A couple of hours later I drained the chicken and rolled it thoroughly in salted flour. I had heated up more canola oil than would seem right, since I never cook with the stuff - it would reach halfway up the bird.
And into the hot oil it went. I turned the heat down a little so that the bubbles kept going steadily without seeming frenzied. The meat needs to cook inside without the skin burning. After 15 minutes I turned it over.