Not to get too political, but I have yet to find any place north or west of the Mason/Dixon line that can compare to fried chicken at it's nurturing place...the south. Louisianans like it spicy. Texansl like it well seasoned. Alabamans like to shake, shake, shake. And Georgian, well they're somewhere in between. We all like it jucy and just salty enogh to be perfect. I make mine at home, with a marinaid, a spice rub for the flour (50/50 cornstarch/ all pourpose) and vegetavle oil to cook in. I serve it with chicken giblett gravy, and baked potatoe wedges, (also spiced) and steamed veggies, so it seems like i'm doing something good to counteract the salty, arert hardeneing goodness I am about to partake of. Forget fingers, I'll lick the plate!