How does this coating recipe look?

How far can Dextrose be pushed before it is detected as to sweetness?

Remember that most breading ONLY take on a 12% coating for weight.

and in commercial applications they are using a adhesive or adhesive's are used in the coating to help bind the season to the flour and chicken. corn starch's, gelatin, egg powder, and other whey powders all create a adhesive.

In 1930's CHS said the Milk n Egg Warsh help the coating stick to areas with NO skin. The use of Cream of Tarter also helps this process with the air pockets created or meringue effect, The china reverse showed grape compound which is a cream of tarter is a grape, compound.

in the Milk n Egg warsh that the Health Boards HATE in chicken coating use BUT acceptable in French Toast ? Many have infused the mixture with Vanilla, Butter, Corn Syrup, Pancake Syrup, Sugar, for Flavor and also to stick to DAY old dried bread. The French Chefs used this more then many others.

I personally many item in this stage when using Milk n Eggs warsh. I add Cream of Tarter, 11 Herbs and Spices, Vanilla, Butter, and a Granular sugar, or sweet liquid syrup, I have tried Honey on a few times. ALL to get a adhesive.

When the engineers help Brown and Massey with the coating and the issue with coating binding, and refining it, they used a one step powder. Dream Whip Powder mix. ( Simple name for it ) it has ALL the items is a powder form they could add to flour.

the BIG step that I will stand on that people do not want to hear. the chicken needs to go from the Brine into the flour, get a dusting of flour and left for 5 minutes. this allows the chicken to get a little binder. Then dipped into the Milk n Egg warsh and then a 7 step seasoning flour coating where its pressed into the chicken and tumbled 7 times. THIS IS NOT a double coating a double coating would be dumped into the Milk n Egg Warsh 2 times.

NO many people see a Milk n Egg warsh with people who put the chick in the warsh for a few seconds and immediately into the flour DO NOT be afraid to leave chicken in the Milk and Egg warsh Meringue for a minute or more and mix the chicken around, the other issue is in HOME cooking every one ONLY uses 2 cups of flour compared to 10LBS in a commercial plastic LUG. its easier to press flour into the chicken with a 7 fold and scoop method in a BIG container then a Tupperware container. USE a plastic bag like shake n bake method and squeeze your flour hard into the chicken with your hand on the outside of the plastic bag. Keeps your hands cleaner BUT you can force flour onto chicken with hand force, while stirring seasoning in the plastic bag.

I agree with your use of adhesive in Milk and Egg Warsh as for a exact amount it will vary with the type of sweetener for a % BUT remember the sweetener in higher % usually do not sweeten much with a 1 or 2 % increase ( simple test is try it in WATER and taste it with a 1 or 2 % change BUT a 1 or 2 % change can effect the BURN and Color while cooking much quicker then a sweetening effect. Sweeteners do burn and are more volatile typically in hot oils and hot surface?

its like a Air Fryer you can over cook the coating quicker in a air fryer then a open fryer typically as the air fryer do not drop the temp as quick and have a quicker recovery time to temp then oil bath.

DO NOT be afraid to season the flour the % of seasoning in the flour is more important then % of sweetener. YES you can over sweeten

the NOTE for KFC is created more from the Pepper, Sage, Savory, Garlic and Onion, Mace KFC uses Vegetable flakes sweet Bell Peppers Dill Parsley Rosemary which can give Aroma depth also BUT the YEAST is a kicker for added aroma. MAKE a bread with NO yeast and a Yeast and see the smell difference.

We just ate some of the leftover (real) deep fried chicken we made last Saturday, and eventually I sprinkled some additional MSG, some additional table salt, and some coarse ground black pepper onto it, whereby it tasted better. But after sprinkling a very tiny amount of finely ground red cayenne pepper on it, it really started to come around. This means the following:

1) The black pepper we reduced clearly needs to be bumped back up by some amount. And it needs to be a combination of fine and course ground.
2) It still needs more salt.
3) It still needs more MSG.
4) It benefits noticeably from a small amount of cayenne added to it, so this will go back into the spice mix, but not a lot of it.
5) To accommodate all of the above changes, once again the overall quantity of the remaining spices will need to be lowered. An ongoing trend...

Based on my last batch your overall pepper amount seems right. I think some folks argue white should out weigh black pepper. But I have seen it listed the other way as well so who knows. but 5g into 200g of flour mixture I feel is right there. Celery Salt at 2.0g just feels high to me. Not saying it is but I have been thinking along the lines that Onion, Garlic and Celery Salt could have started from a brand of seasoning salt. So what would be a good ratio of those 3 if making your own seasoning salt so one doesn't out flavor the other. Maybe that's an experiment onto it's own?

Just my thoughts.