The trick to fried juicy chicken is tapioca flour. Chicken itself doesn’t need much time to be cooked through, but a regular batter of flour coating takes forever to get nice and crunchy. By the time you get it right, the meat is overcooked.

Tapioca (or cornstarch, if you must) gets a really nice color and crunch in no time, so you can just eyeball it and it’s gonna be good.