Looking for a damn good fried chicken recipe

I have looked everywhere on the internet it seems and I can't seem to get a satisfactory fried chicken recipe. Many generally do not meet my criteria for natural recipes as they call for MSG, prepackaged mixes or other highly processed ingredients. I would like a recipe I can grow! The other problem I am having is that the breading simply does not stick to the chicken breasts....it slips right off. I used an egg wash but still how can I get this bread to sick!

Anyways, I would love for someone to share a good fried chicken recipe. Any of grandma's favorites lying around?

I'm sure a proper fried chicken expert will help out but in the meantime...
Here's what I do.

Re egg wash: I make mine very 'strong' for crumbing: nearly all egg, just a dash of milk.
Are you dredging the chicken in flour before the egg wash?
That makes a massive difference- flour sticks to meat, wash sticks to flour, crumb sticks to everything

Another thing I find helpful is to us a dry, rather than moist crumb.
If using actual breadcrumbs, I'd dry them right out before breading the chicken.
The dry crumb sucks up moisture from the wash, and kind of glues itself there.

put a thick layer of dry crumb in a wide container, keeping the rest in a bowl.
Gently lay a few pieces at a time in the mix and rain crumb over them till totally covered.
Gently push the crumb on, turn the chicken and cover any bald spots.
Careful handling is important during every step as it's important to keep the flour/wash/crumb layers as intact as much as possible.

In my experience, frying crumbed things as quickly as possible after breading makes a big difference.
If you have to put it in the fridge, coat the container in plenty of crumbs first.
Shake off loose crumbs before frying.

Yeah, a few days ago I made the mistake of forgetting to pat the meat dry so that may be the technical problem I was having on the bread sticking. I am still game for a good homemade fried chicken recipe though.

I just throw some oil in my cast iron skillet, get it nice and hot, and fry the chicken, with a little spice to taste, untill it is all crispy. Can't get enough of it!

Cooks Illustrated magazine a few years back had a fried chicken recipe that involved making a brine from buttermilk, salt, and garlic, soaking the chicken in it over night, then covering with flour and frying. The taste of the meat was phenomenal, salty throughout and so garlic-y, and the breading stayed on, because the thick buttermilk layer held it in place.

Yeah. I've had great southern fried chicken from a couple of old school southern cooks.
They both used buttermilk.

(Wish I had been wise enough at the time to closely watch their whole procedure.)