How do you get a good skin/crust on your homemade fried chicken?

My mother says she can never get it right. How do you get a delicious skin/crust on yours?How do you get a good skin/crust on your homemade fried chicken?
The key to a great fried chicken no matter what seasoning you opt to use is to roll the chicken in seasoned flour prior to dredging in ';buttermilk'; and then redredging thru the flour mixture. It's a messy process but can be made simpler if you use ziploc/plastic storage bags or a plastic container with lid to coat the chicken pieces.





The buttermilk is very thick and is able to cling to the smooth skin of the chicken which makes it better for coating with your topping whether it is flour, bread crumb, cereal mixture.





We generally season the flour using either McCormicks Season all salt or Lowry's season all. Dredging thru this mixture the first time will absorb any residual moisture. Then dredge thru the buttermilk and once more thru the seasoned flour.





Fry and drain as usual. How do you get a good skin/crust on your homemade fried chicken?
When I make fried chicken I dip in cold water, then the flour mix, then water and flour again then into 350 degree oil.





Use super cold water (even drop a few ice cubes in it) Fry at 350 degrees for exactly 15 minutes.





No need to refridgerate for 30 minutes before hand but it wont hurt.





Also if you are making a large batch of chicken then sift the flour after about every 4-5 pieces of chicken. You don't want those little clumps to stick on the chicken. When they fry up they end up harder than a rock and all mpst tooth breaking hard.






After you wash it, leave the chicken damp, but not wet. Season and put into a plastic or paper bag with flour. Kind of toss and then press down on it. Do this back and forth so all pieces are coated, and have had the flour really pressed onto them.


Make sure your oil is HOT, and put the chicken in after gently shaking off the excess flour. Don't crowd the pieces in the pan.
it is important to refridgerate the chicken for at least 30 minutes after you have mixed it in your flour/egg mixture. That should make it really crispy, and of course have the oil at correct high temp for frying.
dip it in egg then dip it in a mixture of:





a little flour


finely crushed corn flakes


Garlic


salt %26amp; pepper





then fry it in hot hot oil!!!!
wash chicken roll in flour seasoned with salt,pepper, and garlic power make sure grease is hot when you put in