[nicejobman!]

Usually homemade food taste better than fast food, but fried chicken is so hard to make at home. I've tried double dredging and double frying, but the breading slides right off. Should I chill the chicken before frying or make sure the chicken is completely submerged in oil during frying? Are there certain techniques that have to be done when frying chicken at home?

[Someguysaid]

Crispy bits of fried chicken wings comes from the batter. So if you're looking for a KFC extra crispy, that's usually double dredging so it has more batter on it. If it's Korean styled, that's with cornstarch.
Temperature control of the oil also matters a lot. Have enough oil so it doesn't dip in temperature too fast when adding in the food, or fry smaller portions. Deep frying isn't as forgiving as other cooking methods when done at home.