If you are like me you wash your chicken then dip it in a beaten egg and then in flour or some type of flour base. Then you season your chicken. But the best way to season chicken is to wash it ,then put your seasonings on it, then do the dipping. Always go light on the salt tho as you are putting it on before the breading.
Another thing about getting a good crust on chicken is not to fry it to high and not to put a lid on it when frying.
Sure it splashes grease all over the stove but don't you end up cleaning your stove anyway. When not putting a lid on the chicken it will let it get good and crispy. If you want a more softer steamed flavor then put a lid on it and fry on medium. The lid collects steam and then the steam drops down on the chicken and makes a more soft batter and not crispy.
I like to use Lawry's seasoned salt, but go very light and some black pepper to season my chicken or just some chicken seasoning with some black pepper.
Chicken is good to marinate it overnight. I always throw the marinate out and do not use it when I fry my chicken, as it is raw chicken that has been in it.
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