Originally Posted by Chula Vista

Actually it's pretty damn easy to **** it up.

- using the wrong type of oil - or using old oil
- not letting the chicken come to room temperature before breading and cooking it
- not having the oil at the right temperature
- overcrowding the pan/pot/deep fryer
- letting it drain on paper towels
- not starting with good quality bird
- cooking the various parts (drums, breasts, thighs) the same amount of time

Quite a few more.