The flour that is best for crispy chicken is all purpose flour.
All Purpose Flour is the most commonly used flour for making crispy chicken with.
Although some other good flours to use for crispy chicken are semolina flour, rice flour, rye or barley flour, and chickpea flour.
I've always used all purpose flour for making crispy chicken with because I have all purpose flour around a lot for other uses as well.
But if you have other types of flour and want to make crispy chicken with it then you can do so.
To make crispy chicken you dip the chicken in an egg mixture, then place in the flour mixture, a few pieces at a time.
Turn the chicken to coat.
Then in a deep-fat fryer, heat oil to 375 F°. Working in batches, fry the chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165 F°, about 7-8 minutes on each side.