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I have a hard time with the "fried chicken... chicken breast" part of this. That said, I am jealous that you have a deep fryer.
RE KFC, this list of countries for the superior Church's Chicken is fucked up:
To date, Church's Chicken has over 1,660 locations in 26 countries. There are locations in Canada, Curaçao, Egypt, Georgia (Tbilisi), Guyana, Honduras, Indonesia, Iraq, Jordan, Kazakhstan, Kuwait, Malaysia, Mexico, Russia, St. Kitts, Saint Lucia, Saudi Arabia, Singapore, Syria, Trinidad and Tobago, Ukraine, the United Arab Emirates, Venezuela and Vietnam.
arrowplum
I have been experimenting with fried chicken. However the actual cooking of the chicken takes place in the sous vide.
Chicken breasts are going to be vacuumed packed in buttermilk, salt and
chipotle tabasco sauce (butter milk is really just full fat milk with a tablespoon of cider vinegar to sour it).
In the bags.
Cooked in the sous vide, for 2 hours at 58C. Then back into the fridge for 24 hours still in the bags.
Bags then open and the chicken is first floured in spicy, secret recipe flour*, then in egged and breadcrumbed.
Into the deep fat frier at 190C.
And the result.
It takes less than a minute to brown the outside and bring the chicken to temperature as it's precooked. I have to admit that the chicken is incredibly tender and almost melts in the mouth after the crunch of the outside coating.
Would eat again.