Fried Chicken Help

The author typically marinades chicken in pickle juice or buttermilk overnight before dredging it in all-purpose flour for frying. However, they've been experiencing issues with the flour coating, resulting in undercooked chicken and a separated, crispy shell. This problem occurs randomly, and when it does, the author has to discard the entire batch. The desired outcome is a crispy, crunchy coating that adheres well to the chicken. The author has successfully breaded chicken cutlets with breadcrumbs but struggles with flour. They're looking for a solution to ensure the flour coating sticks to the chicken. The issue is not only aesthetically unappealing but also affects the texture and flavor of the fried chicken. The author is seeking advice on how to achieve a decent, crunchy coating. They're open to experimenting with different flours or techniques to resolve the problem. By finding a solution, the author hopes to avoid wasting food and achieve a better fried chicken outcome.