Pat the chicken completely dry
Season the chicken well
Use a light coating of flour, cornstarch, or breadcrumbs
Dip in egg or buttermilk before coating
Let the coated chicken rest before cooking
Use hot oil for frying
Do not overcrowd the pan
Fry until golden brown and cooked through
Drain on a wire rack instead of paper towels
For oven baking, use a wire rack and high heat
For extra crispiness, add cornstarch to the coating
Keep the skin dry if cooking skin-on chicken
Finish with a brief high-heat blast if needed