I'm confused. What does the purchase of a "very nice Turkey Deep Fryer" have to do with the inquiry regarding a coating for fried chicken???????
Shouldn't the title of this thread be "Fried Chicken Coating????"
Regarding the oil, peanut oil is the oil of choice of most of the professionals. I like it's taste better, it can be heated higher than others without smoking, and lasts much longer than others. I've never noticed a greasy taste if cooked at a high temperature. Just my feelings.
I, too, often look for good recipes for a good fried chicken coating other than the usual and common place flour and salt and pepper. It seems like most of the recipes I've seen are always "flour, salt and pepper." Sometimes this basic recipe is good, but often I find fried chicken with great coating that I can't figure out how it was done.