Patience is your best friend with fried chicken! I know Sam is gonna slam me on deep fried but it works great. Frankly, I do all my frying outdoors with perfect results.
If you do not have a turkey or deep fryer then:
A good skillet depending on your stove top. Cast iron on a ceramic top is a big no!
Learn to monitor the oil temps. Start the oil at 375/400 and keep it at 325-350 or so.
Light batters are best.
Turn the chicken once!
Do not re-use oil!
DO NOT crowd the skillet!!!!!!! This will cause the chicken to steam and burn!
If you can't hack it on the stove top then try the oven.
FWIW Publix and Church's offer the best commercial chicken out here.
Last edited by byc; 08/24/13.
