Fill the thickest fry pot you can find, with enough peanut oil to submerge your chicken in without the meat touching the sides. Heat your peanut oil to 365 degrees and keep it there for as long as long as you are frying. If you need a thermometer, use it but keep that temp steady. Don't put so much chicken in that the temperature is going to go plunging. Do it gradually! Peanut oil is important because peanut oil adds a subtle nut flavor that doesn't happen with plain old vegetable oil.
Now if you're considering frying boneless chicken, forget about it because there is so much flavor in the bone that will be shamefully lost. The same is true with skinless chicken. So if you're standing there with boneless or skinless throw it in the oven, 'cause that ain't Southern.
Keep the cut chicken moist in the sink, while the grease heats. When it's time to fry that's when the meat is ready to be salted, peppered and floured. Don't do it before. And don't be afraid of that salt shaker. We always salt and pepper the chicken and then just throw it in a grocery bag full of flour and shake it around and toss it right into the pot. Flour only as much as that pot can handle though, at that moment! I know you have been told of all these fancy batters and such, but don't waste your time. When it is ready, you will know it because the crispy chicken will float to the surface and will be perfectly browned and ready to be placed in another paper grocery bag with enough paper napkins to absorb the little bit of grease that is there. Concentrate on these essentials, for generations have thrived in the South, and continue to do so, off chicken that is fried right.