Most of the time the fried chicken at our local deli counter is pretty good.  It cost just a few dollars more than the raw materials, so it's hard to beat...most of the time.  But, when we want really good fried chicken, this is how we do it. 


You'll need a package of chicken; a bottle of hot pepper sauce (not Tabasco) and eggs to make the dredging liquid; flour in which to do the dredging; salt, pepper, and whatever else you want to spice the chicken; and lots of peanut oil to deep-fry the endredged chicken.


Beat the eggs with a little water and add the hot pepper sauce.  Don't worry, the extreme heat of the sauce will dissipate in the frying.  Spice up your chicken pieces.


Dip the chicken in the liquid and then into the flour.  Don't double-dip or the crust will become cardboardy.  Do not remove the skin from the chicken or you'll ruin the whole thing!


The best way to fry chicken is in a big pot of 350º oil on a backyard burner.  Immerse completely.  They'll tend to sink to the bottom until fully cooked, at which time they'll bob to the surface ready to be scooped out and served.  Unless you're cooking a lot of chicken and are willing to throw away 2-3 gallons of peanut oil, deep fry them in a pan of shallow 350º oil on the stove.  They'll taste the same.