Hi B. Sure.
I usually roast or grill chicken, but once in a while I love a good fried chicken.
For 2 or 3 chicken thighs, depending on size:
About a half cup of flour - maybe a little more. I mix in a good amount of S and P, and about a tsp each of garlic powder, onion powder, and smoked paprika. Penzeys. LOL.
You could use whatever you like, I just happen to like that blend.
I put the flour mix in a plastic bag and shake the chicken in it, put the chicken in an egg wash, then back in the seasoned flour to coat. Let it sit for 15 minutes or so, so the flour mixture adheres to the chicken.
Hot cast iron pan, enough melted Crisco shortening to come up about halfway up the sides of the chicken, fry skin side down until nice and brown, turn, and fry the other side. I fry it uncovered, except for the spatter screen. Takes about 15 minutes or so. Drain on paper towels or a rack.
It's pretty much how I remember my grandma frying chicken, except she probably just used s and p back then. It was still delicious.