There are a few things I'd do differently. First, I'd make sure I lightly but thoroughly breaded the chicken. I had a big issue with a few pieces of chicken where I was over zealous with the breading. What it left me with was a pile of burnt flour at the bottom of my pan that proceeded to blacken my chicken (those pieces hidden in the back of the photo).
I'll probably end up using a little less salt. I found the chicken a bit salty.
Otherwise it was something I can see myself doing again and often. Maybe I'll mess around with the flouring a bit by adding some more spices. There was something extremely satisfying with how tender the chicken was.
You are on the right track: i.e. too much flour causes problems. What you have to do is four throughly, but shake off any excess four. Do not brush off the flour. Just a few strong shakes should do it. Then put the chicken to rest, on baking rack or something like that. 10 minutes should be enough. Then fry. The flour has time to solidify. Add these few extra steps and you will be well on your way to great fried chicken.
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