grease temp is critical...if you get it too hot the oil (and the chicken) burn on the outside and its raw on the inside....if you fry it too "cold" it will be greasy....I like to use a big dutch oven and fry just 3 or 4 pieces at a time... don't get it too salty....my grandma used to partially cover her black skillet with a lid at the end of the frying process which would steam the chicken and make it more tender...really well prepared fried chicken is food of the gods.....don't give up.....
