My process for breading chicken has changed quite a bit due to trying to get it right. My issue is once the chicken is done frying and I put it on a cooling rack, the breading because loose, like a XL glove on a medium sized hand, and is wet/moist on the underside of it, making the breading even looser and softer. My process generally is:
Brine in a buttermilk mixture Pat dry Mix some buttermilk in to seasoned flour Mix an egg into buttermilk mixture Dredge chicken in flour, pressing in the flour, dipping in buttermilk/egg mixture, back into flour pressing in again Let chicken rest on rack on the counter for 20ish minutes Heat pot of peanut oil to 350, drop chicken in making sure they’re not touching, fry until golden brown and temp is 165-170 Remove using a spider allowing excess oil to drip off for a second, place on a rack over paper towels
What can improve my process and keep the breading on and crispy after it’s cooled down a little after frying
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