The trick is to pat the chicken pieces dry as possible with paper towels or a clean dishcloth before dunking in the flour mix.
If the chicken is wet, the mix won’t stick and will slide off as soon as it hits the hot oil.
I like the ready made “Louisiana” brand fry mixes for chicken, fish and shrimp.
What about the buttermilk soak? I’ve always heard that it makes good fried chicken...
-JT
I can get it to stick but it doesn’t get crunchy enough and I can’t get the right flavor.
My granny made the best fried chicken. Fresh from the barnyard and brined overnight. Yum.