Unfortunately your both wrong. The best chicken isn't from a chain (but it does come from Kentucky), it is from the Greyhound Tavern in Ft. Mitchell (Northern), KY. Real shame we can't deep fry our chicken turn-ins!
Originally Posted by RobKC
Step 1 - Forget trying to for crispy skin.
He is correct - you don't have to have crispy skin for it to be bite through. There are several techniques on this forum that accomplish this. If your not into scraping, the key is getting the fat under the skin to render to a point where the skin is paper thin and almost glued to the meat below. BTW - I've tasted this type of chicken, been told and read about it, but have yet to consistently achieve it. So that goes back to practice, practice, practice!