Chicken, as it is a Flesh, naturally has a slime to it; slime does not fry well, so it must be thoroughly dabbed away.
Once dry, the tacky surface of the flesh will enable the seasoning to adhere well.
I use honest American corn oil, but you can mess around some, here, so long as the oil is safe to get to 375F. Some men fry in Canola, Safflower, even olive oil. Some men fry in clearseed oil, and some in the tallow of a Mike boar's kidney netting, claiming unique and superior qualities, but really, if you have Lawry's Seasoned Salt, you can just smile and wish them fine days.
The chicken pieces should be approximately the color of evening program actor George Lopez. Look at several photos of George Lopez and take an average, if you are not familiar with his work (several computer programs are available which can do this).
Flash bulbs and vanity software often adjust celebrity photographs in unnatural directions. I assure you that George Lopez is the color of perfect fried chicken. (I have taken pains to observe him in person; did you know that he has a tattoo of a sun on his lower back?)
His sole club, his five-iron, is one of those brand new high-tech numbers with perimeter weighting, carbon-fiber honeycomb shaft, and peanut allergies, so his shots are given and precise, despite the fact that his swing resembles a man beheading a gopher with an adze.
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