One of my favorite South Park moments was when Cartman tricked his friends into leaving the room so he could eat the skin off of every single piece of fried chicken in the bucket. It's not exactly a heart-healthy move, but haven't we all secretly wanted to do just that?
Of course, it's not just because crunchy, mahogany-brown fried chicken skin is delicious (though it is.) It's because the meat is so often under-seasoned -- bland and listless in comparison to its crispy shell. Homemade fried chicken doesn't have to have this problem. I use liberal amounts of Lawry's seasoning salt (which is also good lightly sprinkled on popcorn, by the way) and a nice hot fry in Crisco to guarantee a flavorful, juicy interior worthy of the crackly exterior. It's the perfect way to feed your inner Cartman. Recipe here.