My standard for fried chicken is
1. tender and juicy inside
2. crunchy outside
There are two equipment engineered to do just that
1. Sous vide
2. Electric deep frier
I am using Fusion Chef Sous Vide and Waring frier. Both machines have one thing in common - a proportional–integral–derivative controller (PID controller) to keep temperature exactly where you want! Here is a wikipedia page for you to geek out on, after you hand the cooking over to those machines: https://en.wikipedia.org/wiki/PID_controller
You'd also need a vacuum sealing machine. I use VacMaster Chamber Machine.
Put the cut up parts in a vacuum bag, without overlaps.
Pack in a flavor you like. New York Times has a good list http://cooking.nytimes.com/guides/25-how-to-make-f...
Seal the bag.