I like battered, like they do at Willie Mae's Scotch House in NOLA.
Equal parts flour and cornstarch (by volume), a lot of black pepper, salt, some cayenne and paprika. And some baking powder.
Mix with water to a crepe batter consistency (thinner may be better, I'm still working this out).
Season chicken pieces with salt and cayenne before dipping.
Beyond being very crispy, it's also easier and cleaner than other methods.
There's just one bowl for the batter. You don't need a three step frying station.
Your oil will stay cleaner without a bunch of loose flour coming off the chicken.
If this is not crispy enough, roll the battered pieces in crushed corn flakes - but forget about the clean oil.
Edit: I'm still trying to work out doneness. Should I pull the pieces from the oil as soon as they float? Is that an accurate indication? Sometimes that occurs earlier than I would have thought.
Another tip is smaller pieces are better. They make for a better proportion of coating to meat. Wings are great.
