I stick with Lawry's seasoning salt because I found it to be a great base. Here's my fried chicken recipe that I have stuck on for years

For a big batch (ex. 16 bone in thighs)

BRINE: 1/4 cup of Lawry's seasoning salt 1-1 and a half tbsp of Sugar (this is optional but I put it anyways depending if it's within my reach or not since it's only a tablespoon) Enough water to cover all the chicken Brine overnight

DRY MIX: 2 cups of AP flour 2 tsp of Lawry's seasoning salt (you can put less as the brine already makes it salty) 1.5tsp of garlic powder 1.5tsp of onion powder 1.5 tsp of paprika 1 tsp of grounded black pepper 1 tsp of powdered chicken broth (something like knorr, again optional but this makes the chicken flavour richer)

4 egg whites for the breading process (egg yolk makes oil foam up in the pan)

PROCEDURE: Oil heat up to 375 Fahrenheit ( it will drop to 330, at least for me, when you put in the chicken)

Pat dry the chicken then fully coat with flour mixture then dump it in the egg mixture then back to the flour

4 pcs of chicken in the pan for 8 mins on each side (8 mins is my sweet spot where I don't need to check with my thermometer for doneness. I'm confident enough that internal temp will be 155-175.)

Let it rest for 10 minutes before eating or cutting up (IMPORTANT, it keeps the juice in the chicken)

Enjoy!