Hi JL,
Welcome to the Forum. Hope you get info and advice you need - many experts to home cooks here. All with differing opinions and varying experience.
Nothing wrong with posting this here. Recipes may have been a better spot, don't sweat the small stuff /img/vbsmilies/smilies/wink.gif.
Many people have different variations.
Mine:
Poach
chicken pieces in salted water simmering for half an hour.
Remove,, pat dry, soak in buttermilk/greek yoghurt overnight in fridge, covered in plastic.
When ready to use, shake of excess coating. Dredge in flour flavoured with smoked paprika, tumeric, oregano, S&P, garlic powder and onion powder..
Shake of excess, dip into buttermilk/yoghurt again and repeat flouring.
Chill in fridge for 1/2 hour. (This helps set the coating).
Heat oil for deep frying till a cube of bread browns in 30 seconds.
Gently put
chicken pieces in , only a few at a time so you don't get a huge temperature drop. And place them in away from you so you don't get splashed.
Cook till golden brown.
Drain on a rack while you cook the next batch.
Keep them warm in a medium oven till all are done.
Serve with a fresh light salad of choice. Try a sauce such as sweet chilli or tartare - they both pair well with
chicken.