Well, you never made mention of shaking and baking, that would certainly have a better chance of making it. Baking is a far less 'violent", in terms of blowing off your coating, compared to frying.
Why not just marinate the chicken in a honey, mustard style of marinade? A honey mustard brine, with garlic, some smoked paprika(to round it out), a little something citrus-y to cut it? I dunno, just throwing it out there.
Honey, is glucose, it would burn before your chicken was cooked.Mustard, burns pretty darn quick too(though I have no molecular science behind it, it just does). I mean, certainly no harm in trying, so whatever blows up your skirt.
Fried chicken CAN be "Haute Cuisine" Though, we won awards to prove it, lol. use to do a Sweet Tea marinated, buttermilk fried chicken, and won quite a few Golden Fork Awards back in the 757, also, Mango Curry Fried Chicken. . .but the breading for that was more like a Korean Style(Think Bon Chon) Style coating, and the key was all about the marinade, and Sous Vide before ever seeing a fryer.