In article .com>,
"Ron M." > wrote:

> Generally, basically, how do commercial fried food places make their
> breading? I'm talking about that really thick, crispy, crunchy breading
> like on Popeye's or Kentucky fried chicken, etc. What are they dipped
> in and breaded with? What temperature is the oil they're fried in?
> I've been trying to duplicate it at home, but without much luck.

It looks like a batter to me. I am sure if you do a google search for
something like "fried chicken batter" you'll find several recipes.