Nope. I can roast chicken, I can broil chicken, I can make any type of “simmer it and add dumplings/rice/taters” chicken, but I cannot make an edible meal of fried chicken. Probably genetic, being as I am a native New Englander.
(My chowdah is above reproach.)
I prefer Hopocan Gardens to White House (Belgrade is a distant third), but no, I don’t see backs. I would think they’d use the backs to make soup. Belgrade does make good soup, but their paprikash is unbearably hot.
I’ve only been to White House once, but White House definitely had backs when I went, so it seems like it may just be a White House thing.
And yes, it has been established as a right. (link to KFC commercial)
Not worth the risk, especially if you just want a few pieces.
Hot in temperature or spicy? Paprikash has 4 ingredients; lard, onions, best quality sweet paprika, and chicken. Salt and pepper too and MAYBE a sliced up hungarian banana pepper for garnish. Ive made this for old French people who were notoriously spice adverse and they loved it.
Why not just pan fry? That’s what I do and it’s way better than any fast food fried chicken.
I wouldn’t call 1.5-2" of oil in the bottom of a 5-qt dutch oven much of a risk. It can be messy, especially the first few times you do it.
And sometimes tomato (but I don’t like mine with tomato.)
Some people use a mix of sweet & hot paprika or even straight hot paprika in their paprikash, but it’s not normally a “hot pepper spicy” type of dish.
ETA: Oh, and you forgot the sour cream and/or cream. That’s what defines it as “parpikash” as opposed to pörkölt.
ETA2: Oh, wait, you’re probably also one of the guys on the Chicago food forum that followed my recipe for paprikash, aren’t you? 
From what I recall, the OP lives in Trinidad.
When I get fried chicken, they always want to give me breasts. But I am thigh man. (breasts are almost always dry, whereas the thighs are juicy!)
I want fried chicken about twice a year. Not worth the trouble to cook it. However, I prefer non-fast-food options.
Oil-frying food, pan or deep, is something I’ve never bothered to master because I hate cleaning up greasy messes. But we have several oven recipes for chicken that are fought over with blunt instruments at the dinner table. (Along with grilling, when we don’t have two feet of snow…)
Spicy hot. No sour cream. Belgrade is Serbian, not Hungarian. I can’t eat it. I’m a smoked-paprika-and-sour-cream girl.
No argument on the hassle factor. I cook it enough that I could sleepwalk my way through it, and filter the oil so that we get several sessions out of it.
Ah, yes. I should have considered that. They do paprikash all funny-like outside of Hungary.
I know it’s horrible for me, but my favorite thing about fried chicken is the skin. If KFC sold a bucket o’ skin, I would buy it. 
That reminds me of a South Park episode where Cartman eats all the skins off of a bucket of chicken from KFC before the rest of the kids had a chance to get at it. That made me laugh out loud because I can remember one time when I was a kid I did the exact same thing. My parents were PISSED!
I would be, too. I mean, is there any other reason to get fried chicken?
Fuck KFC, for fast-food chicken, I’m a Popeye’s man all the way.
But if we’re talking rotisserie chicken, what they should motherfuckin’ bring back is motherfuckin’ Kenny Rogers Roasters! Never in the history of fast-food has there been a place that was made of such pure awesome, and they have to go and close it down! (In the U.S., now it’s only operating in Asia…) :mad: Fluctuations! :mad:
It’s the wood that made it good, bitches!