I need some tips on how fry chicken

the secret is a lid - yes even with frying - whenever frying chicken with bone in, you have to get the bone hot enough to cook from inside out while maintaining a even pretty non burnt crispy crust on the out side - i do a double dip of seasoned flour - get your chicken ready, season your flour, dreage chicken, shake off excess and let rest on a plate for about one - two minutes any longer and you'll have concrete for crust - re-dreage (spell check that word please lol) and fry - ok now - when the chicken gets a nice crust on it pan side down, turn over and cover with a lid - this starts like a pressure cooking/steaming process and the chicken will start heating from the inside out because you have it covered - i let it fry covered for a few minutes, remove the lid, turn chicken again, cover for half the time, remove lid turn chicken and let the crust crisp which takes no time hope that works for you as far as batters i use smoked paparika for almost all my chicken cooking it just adds alot of flavor to chicken

Its sounds like your grease is too hot. I don't eat chicken on the bone but my hubby does. I use my fry daddy a lot for chicken and it has the tempature settings just right for chicken. Sorry I wasn't much help.