Interesting how one’s “complicated” dish is another’s “I just threw this together” dish. I’ve done two threads on entree’s considered complicated by many, but are of the “threw this together” variety for me.
The chicken thread pretty much contains instructions on how to make chicken my way - dry breading, cast iron skillet, open air (I don’t even do a mesh grease catcher - they change the consistency of the crust for the worse). I even go into how to clean the skillet! 
Really, the biggest complication for fried chicken is that, given that I open-air fry it in a cast iron skillet, you have to tend to it constantly, never leaving it for longer than a bathroom break.