I'd be interested too. I've failed every time I have tried to do fried chicken at home (except wings but that's super easy).
Here's more or less what I do, though I tinker like hell.
I often get Leg Quarters because they're like 79 cents a pound, or Amish Drumstick/Thighs and you don't really have to put too much effort into them.
For thighs, I usually do a buttermilk brine that also has garlic, paprika, ginger, pepper and depending on things other stuff in it. And I give it overnight.
Then I'll toss in some flour seasoned with similar spices. Savory, white pepper, red pepper flakes, majoram, etc. can be added, just whatever I feel like more than anything. I might add sugar, corn starch, baking powder, cracker meal, etc. for texturing or flavor.
Usually I do shallow fry in maybe half an inch if that of canola oil, about three minutes per side, then onto a rack over a foiled pan. (for cleanup) Then in 400 degree oven for a bit to make sure it's cooked and to crisp up the skin more.
For breasts, I tend not to brine, instead I motorboat, but in reality it's because after I cut them up it makes things kinda tough from my experience. I tend to just cut them up into tenders and toss in the seasoned flour, and don't do the baking since they cook through.
