How does KFC they do it. My chicken dipped in batter and deep fried comes out fine. Regarding the small pieces of chicken, but the legs and bigger pieces are nice and brown on the outside but raw in the middle. I have to put them into the microwave or oven to finish them off. Whether I use a deep fryer or a frying pan the results are always the same on the larger pieces of chicken.

Try boiling the chicken prior to battering them , to cook them on the inside a little better!

I usually use a deep fryer and they end up being all right. I know that KFC used to use a pressure cooker when they first started... not entirely sure what they do now.

Are you leaving your chicken out in room temp before cooking?

Your oil might be too hot. If it is, the outside of the chicken will cook much faster than the inside.

You can check out these links for some helpful tips and recipes:

Fried Chicken Recipes - Southern Fried Chicken

Southern Fried Chicken Recipe at Epicurious.com

If you are not achieving the desired doneness by frying alone, baking afterwards is best done if you place the chicken on a baking rack. If you set the chicken directly in the bottom of the baking pan, it tends to make the chicken soggy. Try putting the chicken on the rack at 350 degrees for 20 - 30 minutes.

If you are not comfortable working with very hot oil, just fry the chicken pieces long enough to put a good scald on the outside. Then finish them off in the oven on the baking rack. That way you get the flavor from frying and the comfort of knowing they are done right.

Yes they still use a pressure cooker and fry it in that. You can do the same thing at home with a pressure cooker if you wanted.