If KFC is cooked properly it can be very good. It needs to be dropped at the right temperature so the breading doesn't absorb too much oil. I think the problem lies with poorly trained/paid/managed staff who just literaly throw the chicken in the pressure fryers and close the lid.
I cooked it for a few years back in the '70's and you are supposed to wait for the oil to reach a certain temp before browning, let it fry for a certain time before closing the lid, then releasing the pressure and pulling the chicken up in a certain amount of time. All of these steps are designed to produce a decent quality product, but like most restaurants, the food is only as good as the people cooking it.