A coating is a structure. Its flour, starch, liquid, resting time and handling determine whether it becomes crisp, flaky, thin, dense or fragile.
Simple seasoned flour
A flour dredge produces a familiar, sturdy crust. Remove excess marinade, coat completely and shake off loose flour. Too much dry flour creates dusty patches; too much wet mixture creates pasty areas.
Craggy flour coating
Small droplets of wet mixture mixed into seasoned flour form irregular flakes. Press those textured bits onto the chicken. This creates dramatic crunch but also more loose debris in the oil.
Starch-assisted coating
Cornstarch, potato starch or rice flour can make a coating lighter and more brittle. High-starch coatings may brown differently and can become very hard if applied too thickly.
Wet batter
Batter creates a continuous shell and usually needs a different workflow from a dry dredge. Thickness must be controlled; a heavy batter can insulate the chicken and absorb more oil if the temperature falls.
Resting the coating
A short rest after dredging can help dry flour hydrate and adhere. A long rest may create wet spots or paste, depending on the recipe. Test your method with one piece before committing the full batch.