The nature of the DO is to lock in steam and moisture, so it’s going to be hard to make a crispy crust like oven fried chicken in the small space of a DO because of the moisture. Even without adding extra moisture, you have drippings that will contribute to the humidity in the DO and make a soggy crust.
The best bet, and it’s one I’ve been thinking of trying soon, is to use boneless skinless chicken breast. Boned chicken isn’t ideal for crispy coatings unless you mean a browned and crispy skin? Bone chicken takes longer to cook and has far more drippings which add tot eh moisture in the DO.
Boneless and skinless breasts have very little fat and will not cause much dripping and therefore not much moisture. With breasts, use a classic oven fried chicken recipe. You can use flour, bread crumbs, crushed corn flakes, corn chips, or even a shake-and-bake mixture.
Coat the breast (about 4), and put them on a trivet to raise them off the floor of the DO. Split your coals for 1/3 of the coals under the DO and 2/3 on top. You want mostly top heat here for good top browning which is the side that you’ll serve up. As for cooking time, they should be done in about 30 minutes, so it’s a fast dish. To make cleanup even easier, line the bottom of the DO with aluminum foil.
Personally, I think I’d go with bread crumbs or finely crushed (through a food processor) corn chips or even Doritos. If you use corn chips or Doritos, it adds a Mexican flare that allows you to top the chicken breasts with salsa while serving.
I’ve actually coated chicken breast in crushed Doritos and baked them in the oven, then top with cheese during the last 3 minutes of cooking to melt and then serve with salsa spooned over the top of each breast, and it is amazing. Great corn tortilla type flavor, tender breast, cheese and SALSA! It can also be done easily in the DO as described above. Fire roasted peppers, jalapeños, refried beans, sour cream, etc, etc…..all great along with this.