We’re talking smothered chicken here, right?
Okay. Here it goes:
I use self-rising flour for non-batter chicken frying. Roll it very lightly in flour, just so egg mixture will stick to chicken; shake off extra flour & dip floured chicken in beaten eggs (I put lots of hot sauce in egg mixture); roll it generously in flour again; shake off & fry chicken in hot peanut oil until it is golden brown & crispy; set aside on paper towel in warm oven; remove most of oil from pan; add a couple tbls of any flour; make a roux; slowly add chix broth; let thicken few minutes; salt & pepper. When this is complete add the chicken back to pan w/gravy; let it simmer for about 5 minutes or longer (I cover mine). The crust on the chicken does not stay completely crispy, but gets a delicious moistness and thickens the gravy. Smothered Chicken!
If it’s not your thing then don’t do it.