KFC is really no good. I tend to stick to local fried chicken joints. They tend to do it right at places like that. Franchises don't seem to have special family recipes like the little fried chicken shops.
As far as bones vs. no bones go, I do think eating the chicken sans bones is easier and cleaner and it's how I usually cook chicken but the fact remains that bones add flavor to meat when cooking. That's just how it is. So when it comes to good friend chicken, bone in tends to get the best results.
Also, I'm awful partial to a heap of really good coleslaw on the side and maybe a Dr. Pepper or some other soda with a little more kick to it than normal coke.
I like my fried chicken a little drier, not dripping with grease at all and I certainly won't complain if it's on the spicy side. A good batter made with flour and/or mashed up plain cereal (corn flakes!) is nice but throw in a decent amount of cajun spices (and obviously salt and pepper) and, if you really want to make things interesting, some cinnamon or the like for a unique little flavor kick and it tends to push it over the top. When I make my own (and it sometimes comes out OK and sometimes not) I tend to experiment and try out various spices in various combination. Also, a butter milk wash is basically essential. None of this dry rubbing spices on or shit like that. Even eggs and/or regular milk won't do, as far as I'm concerned.
Those are my theories anyway.