It helps to start with really flavorful chicken. Then anything else is just gilding the lily (literally!
).
I grew up on the baked version of dip in egg, coat in cornflake crumbs, drizzle with a little melted margarine (my mother couldn't use butter). I loved it.
I add a lot of lemon juice and hot sauce when I brine the parts first, then coat pretty heavily with flour seasoned with just salt and pepper (a lot of each) and shallow-fry. That's good, too.
Some folks add some bacon fat to the cooking pan. What's to be bad?
