NON-BORING COATINGS FOR FRIED CHICKEN?

Mindy,
Although I try to keep things healthy, I lighten up occasionally but I also have a spectrum of dietary requirements to fulfill. From vegan to gluten-free, high blood pressure to high cholesterol to egg, wheat and dairy allergies. So everyone was pretty happy when I came up with this “battering formula.” Yes I have done chicken, fish, and cauliflower, etc…
For the first liquid dredge, I use (vegan) mayonnaise and sriracha. I find this replaces the egg dredge perfectly and keeps fish or chicken moist. Of course if allergies are not an issue, use regular mayonnaise.
For the dry dredge, I season chickpea flour. There are endless seasoning possibilities and it gives a great crunch!

Variations to try:
Season the flour (salt, pepper, paprika and/or herbs to taste).
Use flours other than all-purpose (whole wheat, spelt, etc.).
Use three step dredging - chicken into flour, egg wash, crunchy coating.
Let dredged chicken pieces dry/set for a few minutes on a wire rack before frying.

Crushed Honey Dijon mustard pretzel bits.

Ritz Crackers immediately come to mind... maybe pretzels too? Anything you can pulverize into a floury substance is fair game!