Personally, I make a mean oven-fried chicken. You start with bits of chicken and you bread them in bisquick (real or home-made) with oodles of garlic powder and whatever else strikes your fancy. Then you fry in oil until they're a lovely shade of light golden brown, and then lay out on a broiler pan to finish cooking in the oven at 375, turning half way through. It's godlike. Now commercial fried chicken? There's enough fat in that to make me queasy. And, well, to be honest, it takes a LOT of fat to make me queasy. Though in all fairness, I hear that Ezell's is really good -- way better than the Colonels.