Keep it simple. Dust with seasoned flour (salt & pepper), no egg wash crap, iron skillet, 1 inch Crisco 350 degrees, 8 minutes each side till golden brown. Drain excess oil & add flour to the pan bits, make roux, add milk for the cream gravy.
Pretty simple actually. does take practice. Not all that hard though.
Like your style. I do let my cut up chicken sit in buttermilk overnight, but that’s about as fancy as I get.