How does one make that unctuous crust on fried chicken? I've tried the corn flakes, potato flakes, panko and none of it is what I want. I want extra tasty crispy or Arby's style chicken fingers. I've been double dipping my tenders in egg/buttermilk and flour, but I just can't get it right. Do I need to triple dip? Should I batter them instead? After years of searching, I'm sure you all can give me the recipe I need, pleeease.