Good crisp chicken?
Let it dry and form a pellicle first. Take your chicken out the bag the day before, wash, rinse, pat dry and put on a tray uncovered in the reefer over night. If brined or rubbed this even more important.
The next day, make your coating whichever way is your favorite. Then coat and fry.
Me, I double coat, once with plain flour to encapsulate the chicken Let it set a few mins. to garb hold but not turn into dried paste, then in a egg/buttermilk/crystal hot sauce wash and in the final coating (I usually use flour and corn starch 5 to 1 ratio with spices added). then in a HOT skillet (250 to 375). test with a piece first if unsure of the temp. Never turn the grease temperature lower than where you started the chicken, it lets the coating absorb the grease. Its hot grease use common sense.
Some spices/seasoning burn, ruining the grease. Its very important because if you want good chicken or any fried food you need clean tasteless grease. Paprika and garlic come immediately to mind as a taste bomb. Some use self rising flour, taste bomb. Simple done right always trumps fancy that is marginal.
LOL...... LOL... you got me!