just_another_person , 5 hours ago

Gonna disagree here, but not with your process.

The thing that people want from fried chicken is really that the breading holds, and it’s not too salty. That’s pretty much it.

If you want a sure fire way of a light breading that sticks, just do the easiest thing ever… double fry it. This is how Southern Fried Chicken got it’s texture and crispyness, though if you Google this, you’ll get a bunch of bullshit momblogs that have no idea what they are doing.

Do what this poster says, but fry once for a few minutes to a light golden color, then bring them out for 5m rest and set of the breading, then back in for another few minutes tops until they are browned, but not burnt.