>>396 (OP)
First, tenderize the chicken with a Jaccard. A Jaccard has about 30 long, very thin, flat, sharp blades. They are attached to a spring-loaded handle. You press it into the meat, and it makes a whole bunch of tiny slits in the meat. Only do this once per area, or the meat will turn to mush. Marinades normally only penetrate the outer 1/3 inch of meat. But using a Jaccard, allows the marinade to penetrate far more throughout the center of the meat. This makes the meat more tender and flavorful.
Use marinades or brines. Do either for 1 whole day. Buttermilk, Italian dressing, or a saltwater brine. With the caveat that if you're using a marinade with high acidity (lemon or lime juice), you'll want to do a much shorter marinade. Highly acidic liquids can "cook" the meat over time.
When you are ready to cook, take the meat out of the marinade, and thoroughly pat it dry. Now set up 3 separate shallow bowls. In the first, put flour. Season it heavily, with whatever dry seasonings you like. In the second bowl, crack 2 or 3 eggs (pasture raised, organic). Season heavily with the same dry seasoning you used before. Wisk to combine. In the third bowl, put dry, unseasoned bread crumbs. Use the same dry seasoning from before.
Grab one of the pieces of chicken and lay it down in the flour. Thoroughly coat it with flour. Squeeze hard in multiple spots, to work the flour in. Lift it up, and shake off the excess flour. Lay the chicken down in the egg bowl. Submerge it, and make sure there is no flour showing. Lay the chicken in the bread crumb bowl. Squeeze hard in multiple spots, to work the bread crumbs in. On a sheet tray lay the chicken down. Repeat the same process with each chicken. (Don't stack the chickens on the sheet tray. They should be next to each other.) Place the sheet tray full in the fridge. Wait at least a four hours, or preferably 24 hours. This will allow the flour, eggs, and bread crumb mixture to fully adhere to the chicken. And make it more likely that they won't fall off during cooking.
Now deep fry or pan fry the chicken. Don't overcrowd the pot or sauté pan. Cook them in stages. When done cooking, place each one to cool on a wire rack. This will keep them crisp as they cool down. If you want to keep the entire batch of chicken warm, as you are cooking, have your oven on warm. As you finish cooking each group of chicken, place them on a clean sheet tray, and pop it in the oven. You can continually add to the sheet tray, or a 2nd sheet tray, until you finish cooking.
You guys should check out this cooking youtube channel:
https://youtu.be/_wQ9cTUbH7U
I've learned more from him, than any other cooking channel. He does a really good job of explaining techniques, and why he does them. I've cooked a lot of his recipes, and they are consistently very good.