What's the best way to cook Fried Chicken?

Do you put mustard on the raw pieces then fry them?

Make sure the chicken and batter are cold. Like below 40-45 degrees. Get your oil around 350. Will form a nice thermal, fried layer of skin. Batter then flour then drop.

I'd marinate the chicken 24 hours prior as well

You seem stupid, no offense.

No one likes a food board bully

Any tips to getting that extra crispy outside? I've heard a couple of different things, like adding cornmeal to the flower mixture or using self rising flour instead of the normal all purpose one.

buttermilk will tenderize as well, also that acidity brings some different flavors.

You can fry at a lower temp and to get some more color and flavor, when they are just about done turn the heat up higher and throw in a little bit of butter to finish.

2 split breasts
2 thighs
2 wings
2 legs
3 cups all purpose flour
1 ½ tsp. Lawry’s Seasoned Salt
½ tsp. ground black pepper
½ tsp. fine sea salt
1 tbsp. Spanish paprika
1 ½ cups canola oil

Preheat oil to 325.

Rinse chicken in cold water.

Combine flour and seasonings.

Fully dredge the wet chicken in the flour mixture and place in the skillet. Cover for 15 minutes.

Uncover and sprinkle top of chicken with more flour.

Turn chicken when bottom is golden brown, after about 25 minutes.

Brown the other side for 15 to 20 minutes.

Remove and place on paper towels to drain.

Crisco on stove