Ive been trying to fry chicken in oil, but im running into issues with the coating.  Ive tried using a pre-made coating mix and flour. I coat the chicken in egg (which is supposed to help the coating to stick) then coat the chicken in the coating. But the coating struggles to stick to the chicken and falls off when i flip the chicken over. It also hardens and turns into solid pieces that stick to the bowl and which i cant use, which is a waste of the coating.  The coating doesnt get really crispy when I fry the chicken in oil either. It only gets mildly crispy, not like the crunchy type you get in restaurants or KFC's hot n spicy chicken.  The flour does get somewhat crunchier when fried though, compared to using the coating mix only.  Does anyone know why the coating mix/flour is struggling to stick to the chicken (even when I coat the chicken in egg first) and why its not getting really crispy?  Edit : Just tried to fry chicken again, didnt use egg this time. The coating didnt turn into hard pieces, but the coating didnt stick to the chicken. The flour/coating also mostly dissolved upon contact with the oil. Not sure what im doing wrong. 
oh the trick is to first dip the chicken in flour, then egg, then coating mix. If you have some time, give the coating 10-15 seconds to settle while it's in your hand.   You also need to double fry the piece of chicken, start at a lower time until the chicken cooks, around 300, cool for 2-3 minutes, then turn it up to 375-425 depending on the batter until it's brown.  