i too would like to know as well

how are you failing? I just use a mixture of egg, milk, and breadcrumbs to coat the chicken, then fry. Never had any trouble.

yeah thats what i do, though perhaps i get the measurements wrong. the crumb skin always falls off and is kinda off somehow

hotter oil. also, lots and lots of salt and pepper. lots.

>>754125
Flour, eggwash/buttermilk, add more flour/breadcrumbs.

soak chicken over night in butter milk. Then coat in flour or breadcrumbs. Melt fat/lard or just use oil into a fairly deep pan. Fry for a while.
I suggest using a splatter screen as well.
Pretty simple. Heat control is the toughest part.

wut?

Here's how I do it:
Dip the chicken in the following:
1. Flour
2. Properly mixed egg + some milk
3. Breadcrumbs + paprika (for a darker color) + salt + pepper

Fry in HOT oil... If it ain't sizzling, you're doing it wrong.

If preparing in advance, it's good idea to marinade the chicken in a mixture of your choice.

>>754193
This is what I do. With some seasonings sprinkled on the chicken pieces prior to flour coating.

don't overcrowd the pan. the chicken will only end up steaming together = not crispy.

also, don't use fucking breadcrumbs. save it for chicken fingers/cutlets. just use straight flour seasoned how you like.