Good fried chicken is a learned form of art. It’s very difficult to get it perfect without a lot of practice and patience.
Cast iron skillet; let the raw chicken get to room temp right before frying (so it cooks more evenly); marinate it in brine for at least half a day, season the chicken itself and not the breading (before breading; there’s so much more.....
To cook 4+ breasts or tenders.
Chicken thoroughly thawed.
Use 3 eggs and 2 cups of half a half (or whole milk depends on what kind of crust you want) and mix together in large bowl.
Drop in chicken and let soak for a while.
Put flour and appropriate seasonings into a one gallon zip lock bag. I use Lawry’s salt or garlic and regular salt and pepper, nothing else lest you corrupt the bird.
Put on about inch of oil into skillet, set heat to medium, let get hot.
Drop chicken one or two pieces at a time into ziplock and shake until covered.
Put in skillet. Move occasional to ensure not sticking and watch heat, do not get too hot.
Turn when one side golden brown. May have to turn a couple times to get right but be careful not to knock off crust.
Set on plate on paper towel.
Beat back guests until you get you piece(s).
You’re welcome.
Agreed with everything you said except for this. While brining is good, I really prefer an overnight bath in buttermilk! And I also put a bit of seasoning (salt and pepper) in the flour.
Mark