Fried Chicken

Chicken:
Needs to be thawed. Doesn't have to be room temperature, but can't be frozen.
Cut out any bones.
Cut or pound the meat so it is no more than 3/4" thick.

First dredge:
Flour and/or cornmeal.

Second dredge:
Buttermilk, or milk with some acid added. Generally vinegar, but you can amp the flavor by adding salsa, steak sauce, or whatever.

Third dredge:
Mostly bread crumbs. Panko for most crunch, but any kind will work.
Add lots of salt, pepper, and seasonings. (Red pepper flakes, Rosemary, onion powder, Garlic powder, cumin, what you want)

Frying:
I use plain canola oil. Type of oil doesn't necessarily matter as long as it can get hot.
Use at least 1/2" of oil.
Put it over high heat in a frying pan. Once it gets hot, turn the heat to medium to maintain heat.

Process:
Use tongs to handle everything.

First, coat the chicken piece with flour/cornmeal. Then dip it quickly into the milk. Then put it in the breadcrumb mixture, coat it & press the crumbs onto it.

Put the chicken directly into the hot oil. Let it fry, without moving it, for several minutes until the bottom is deep golden brown. Then flip it and fry the other side the same.

Don't have more than 2 or 3 pieces frying at a time so they have space & a more stable temperature.

When you take out the chicken, put the pieces on a cooling rack atop a baking sheet. Extra oil will drip off, and the chicken will cool without getting soggy.