How do you make good fried chicken with a nice breading like restaurants?

Traditional fried chicken I use the egg wash and seasoned flour. How can I make the breading like they do in restaurants? I have a good cast iron skillet to work with...How do you make good fried chicken with a nice breading like restaurants?
Soak your cheicken parts in buttermilk mixed with some salt, pepper, and cayenne pepper over night. Heat your oil to about 350 and use a deep cast iron pot or a fryer. Take your chicken out of the buttermilk, shake off the excess, roll it in flour seasoned with black pepper, salt, cayenne pepper, and poultry seasoning. Shake off the excess. Then dip it in fresh buttermilk, shake off again, roll in flour again, shake off, and fry until it is brown and crispy. Not too much at once in the fryer though. If you don't keep the oil at temp, it will soak in and you will have soggy oily nasty chicken. Peanut oil is best. Its messy and can be a process, but worth the work!
Make sure you use deep oil, otherwise it won't turn out deep fried. When the chicken floats to the top its done.How do you make good fried chicken with a nice breading like restaurants?
FRIED CHICKEN

1 (3 to 4 pound) chicken, cut up into 10 pieces

Kosher salt

3 cups all-purpose flour

2 tablespoons garlic powder

2 tablespoons onion powder

2 tablespoons sweet paprika

2 teaspoons cayenne

Freshly ground black pepper

2 cups buttermilk

2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce

Peanut oil, for frying



Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.
The secret to crispy chicken is to double dip.



Put 2 cups flour in a gallon plastic storage bag add 3 Tablespoons seasoning salt and 2 Tablespoons pepper

mix well.

In bowl put 2 cups milk, 3 Tablespoons chicken bullion, and 2 eggs, mix well.

Put chicken in wet mixture then into flour, shake to coat then repeat.

Carefully place chicken in skillet of hot oil. cook about 15 minutes turning often until nice and brown.

You can repeat a third time for extra crispy.

This is an old country recipe I've used in my restaurant for about 10 years.
For two dozen wings



6 ounces white flour, 1 ounce black pepper, 1 ounce of two other spices you like. toss wings into mixture and cooked into pre-heated oil



Enjoy
Oven baked fried chicken



Make three "dipping stations"



Season the chicken with all purpose seasoning.

Cover in first bowl which you have filled with flour %26amp; a little extra seasonings



Dip in second bowl which contains two eggs beaten.



Cover in third bowl which has bread crumbs in it!... Italian or whatevr style you like.



Then fry it in an inch of vegetable oil or simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.
Marinate your chicken in buttermilk 15-20 minutes. Then dredge heavily in seasoned flour. Fry in oil that covers about 2/3 of the chicken over medium heat.
I always use crushed cornflakes. season up the chicken, soak it in egg mixed with buttermilk and then roll or shake with the crushed cornflakes. they are soo crunchy and yummy