Pat the chicken completely dry before seasoning
Use a light coating of salt and spices
Add a little cornstarch or rice flour to the coating
Dredge the chicken in flour, then dip in egg or buttermilk, then coat again
Let the coated chicken rest for 10 to 15 minutes before frying
Heat oil to the correct temperature before adding chicken
Do not overcrowd the pan
Fry in batches for even crispiness
Keep the oil at steady medium-high heat
Turn the chicken only once or twice while frying
Drain the fried chicken on a wire rack instead of paper towels
Serve immediately for the crispiest texture