I’ve done fried chicken before, pretty much as you outlined. As long as I don’t flour-egg-bread, I’ve never had a problem; it’s just the double-dip that gives me problems. My mom taught me the old fashioned method - shake the chicken in a bag with seasoned flour.
I get impatient too, but they will really taste better if you let them fry without moving them so they can brown properly and the malliard effect can take place.