Pat the chicken completely dry
Season the chicken well
Use a light coating of flour, cornstarch, or breadcrumbs
Add a little baking powder to the coating for extra crispiness
Let the coated chicken rest before cooking
Fry or bake at a high enough temperature
Do not overcrowd the pan or tray
Flip only when needed
Drain on a wire rack, not paper towels
Serve immediately for the crispiest texture