I'll share my grandmother's fried chicken recipe (which to me has always been the best fried chicken--10 times better than KFC at least).
Take farm fresh, all natural, non-enhanced chicken and cut it up into pieces. Don't wash it or wet it.
Roll the chicken in white flour (important.. don't shake in bag because flour will get under skin and cause it not to adhere to meat).
Heat 1/2" of cooking oil in a pan (I use 12" Lodge cast iron pan) to 340F.
Place floured chicken into the pan leaving at least 1/2" to 3/4" between pieces (I get about 2/3rds of one chicken in 12" pan); it is important not to crowd the chicken, it needs room to fry.
After you have placed the chicken in the pan reduce the heat from high down to between medium and medium high. Salt and pepper the chicken now.
After the chicken has gotten golden on the frying side, flip it and then salt & pepper the fried side. Don't be shy on the salt and pepper as some of it gets reabsorbed into the oil (the second batch of chicken you fry in the same oil will need less salt on the chicken because the oil has absorbed some salt from the previous batch).
Cook until the other side is golden then flip.
As you continue to finish cooking it--takes a little while--, flip a couple more times to prevent the crust from becoming over browned. Adjust the temperature on stove accordingly to keep it from browning too slow or too fast.
Check each piece with temp probe and cook the breast to 160F and the thighs/drumsticks to 170F. Usually the legs, thighs and wings are done before the breasts. (I usually cut the breasts in half before flouring them, unless they are old school chickens with small breasts.)
Place on cooling rack over tray to catch grease. Add some freshly cracked pepper over them and sprinkle on a little more salt only if needed (you can take pinch of the crust from a corner to see if it needs any salt).
(I'll reply again to this thread at a later date, with a photo of the chicken this method produces.)