That's about it. LOL
I usually soak the chicken in a mixture of buttermilk and a little hot sauce for a couple of hours or overnight. Shake off the excess, coat with a flour mixture and fry in 2 to 3 inches of oil heated to 350 degrees.
The chicken needs to be wet so the flour will stick. Besides buttermilk, I have used an egg/water wash, an egg/milk wash, (I add hot sauce to the egg wash). You can brush with mayonnaise or sour cream or dip in melted butter.
You can add any seasonings you like to the flour, like salt, pepper, garlic powder, cayenne pepper, celery salt, paprika, sage, onion powder, lemon-pepper, italian seasoning, cajun seasoning, greek seasoning, etc.
You can use plain or self-rising flour, but remember self-rising already has a little salt in it.
I put the flour mixture in a large baggie and add one piece of chicken at a time and shake it to coat. To me, that coats it better than just rolling it in the flour.
Sometimes, instead of flour, I crush cereal (cornflakes, rice krispies, chex, etc) or crackers and add seasoning to it. Panko bread crumbs are great, too.
If you want it extra crispy/crunchy, after you flour it, dip it in the wet mixture again, then back in the flour mixture.
Bone-in pieces take longer to cook than boneless, and dark meat takes longer than white.
Cooking time will depend on the size of the pieces, of course, but generally 8 to 10 minutes for boneless and 13 to 15 for bone-in. Turn pieces over halfway through.
Use a deep enough pan/pot so that the hot oil won't overflow when chicken is added to hot oil! And don't overcrowd.
If I use my large skillet, I use about 2 inches of oil. If I use my dutch oven, I use about 3 inches of oil.