I buy a fryer, cut it into 8 pieces then soak it in buttermilk over night. Then "squeegie" off the excess with your hands and dredge it in seasoned flour (salt, black pepper, a bunch of red pepper, lemon pepper, and some paprika for color. I like to dredge it a half hour or so before I fry it. Heat up about 1" of canola or peanut oil to about 260 degrees in a black skillet or dutch oven. Fill the pan (probably at least 2 batches) with the dredged chicken and cook for 8 minutes on each side. You will get a little charring sometimes, but I call that extra flavor or "gratin"
But the best option is carry your arse down to the local Popeyes and order up a 10 piece spicy! That $hit is the best friggin fried chicken on the planet!
And dont forget the side of red beans and rice! AAAAAAYYYYYEEEEE!!