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Yes, we must return to the meat of the subject of the original post. One of the reasons that the original recipe is so darn moist and delicious is that KFC is deep and pressure fried. The theory is that the pressure prevents some of the moisture from escaping so that the meat is steamed from the inside as well as fried. This thread has inspired me however to try making my own fried chicken in my fryer. It seems that every KFC feels dirty and their service is subpar compared to other fine dining fast food establishments.
But if anyone ever wants to debate the benefits of the vegetarian vs omnivore diet please feel free to dig one one of the many old threads that I am sure exist or start a new one. I will be happy to debate you there.
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