[jaye944]

so SFC (southern fried chicken), KFC or PFC (poulet fried chicken in Quebec)

I understand the spicing, but I can't get that damn consistency on the coating
I go with skin on (because "if you cant do the time....") not worth having skinless

So, please lend a hand, I dont wanna blow my wad at KFC all the time, or popeyes

I want to deep fry my "heart attack waiting to happen" fresh at home

so a great recipe and or procedure would help.