Source
The following things can be done to improve the recipe:
1. throw the cut chicken into a zip-loc bag, add buttermilk and some of the spices and let it sit for at *least* 4 hours in the fridge (optimally overnight, 4-8 hours). This will **incredibly** improve the texture of the chicken.
2. use wheat flour instead of rice flour, add cornstarch and baking powder to the flour mix.
3. there is no need for eggs as the buttermilk is going to be sticky enough.
4. add a teaspoon or 2 of the buttermilk into the flour mix and mix quickly. This will result in a rough and crispy outer layer.
5. do not double dip – one layer is sufficient. (thick crust will be too rigid and not attach properly to the chicken)
6. oil temperature is key, get a thermometer.