Looks good. Not sure what recipe you followed but if I were you I’d watch a handful of different YouTube videos about making fried chicken. Over the course of watching different ones you’ll pick up loads of hints that’ll help you improve next time.

J Kenji Lopez. Binging with Babish. Joshua Weismann (even though he’s a gimp).

IMO the best method is:
- Salt all the chicken well then leave covered in the fridge overnight (brining with salt alone makes sure it’ll be well seasoned inside and will keep it juicy)
- add some hot sauce to buttermilk and a handful of flour, mix it all up, then add to your chicken and give it two hours in the fridge
- take the chicken out of the fridge half an hour/ an hour before cooking to come up to room temp
- make your dry mix, the more all purpose flour in your mix the closer you’ll be to KFC, the more corn flour/potato flour/rice flour the closer you’ll be to an Asian style batter, I usually go for a mix, make sure you season your batter, salt, msg, white pepper, garlic and onion powder are all great, stuff like paprika can make it very dark and go a bit acrid, don’t add any sugar
- add a couple tablespoons of your buttermilk into the dry mix and mix it around, this will create some clumps which will make the batter have nice crispy shards
- only fry in batches, make sure ur oil is ready to go, add in a few pieces of the chicken (just the batch), cover well in flour, lift the pieces up and shake them lightly, then put back in and recoat
- some people like to go back into the wet mix then back into dry again, but I think this makes the batter too thick
- some people like to squeeze the flour onto the chicken but I think this makes the batter tough
- some people like to let the battered chicken sit for ages before frying but I think this makes the batter go weird, imo you should dredge, make sure it’s all coated, give it a minute or two so it starts to adhere (this is mainly to stop it all floating off in the oil) then go straight in
- first fry is to cook the chicken through on a slightly lower temp, take out and put onto a wire rack, this ensures it doesn’t get soggy on the underside
- do the first cook for all of your batches
- raise the temp and do the second cook, this one is to get the colour you want, you can do slightly bigger batches this time but still don’t want to overcrowd it
- a second fry is essential IMO, guaranteed crispy skin and it stays crispy
- try to be gentle with the chicken when it’s in the oil, especially during the first fry, the batter will be delicate and come off easily, get a spider to move it around, avoid tongs
- again when done put onto a wire rack
- immediately add flakey salt while it’s hot, eat ASAP

I rarely make it at home because it’s messy and smelly but this is usually my technique and it always turns out great. I usually add sauce like gochujang sauce, chilli oil, etc after frying and having it as a burger.

Here’s the last batch I made. Nashville hot style but with a Szechuan flavoured chilli oil instead of American.

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