The following link has a recipe that was easy and straightforward.
http://allrecipes.com/recipe/8805/crispy-fried-chicken/It has the line:
LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! I followed this advice, and I believe that it is necessary to achieve the desired results.
Recently, I acquired a used 17" Lodge skillet. The thing is huge …
I dumped a full chimney of RO briquets into the polar-vortex basket.
Then poured the entire contents of a 3 Litre bottle of oil into the pan.
It took about 30 minutes for the oil to reach the desired temperature. In went the pieces … Plenty of room.
Occasionally I would turn the pieces, especially the two breast pieces as they were not fully submerged.
The pieces were removed after about 35 minutes.
The pieces turned out crispy …. very, very crispy !! Almost to point of being loud. I was pleased with that.
I did not use too much seasoning in the flour. Next time I will use more to hopefully add some extra flavour.
Thanks for looking.