How does this coating recipe look?

I tested the other day same batch in Air Fryer and Deep Fryer. In my experiment the chicken in the Air Fryer tasted more salty and had a higher pepper flavor than what I deep fried. Now that being said there was no scientific thought put into it making sure cook temps where as close a possible etc. It was drop and fry in each. I'd be curious as to what you find!

so if I'm correct that's 13 grams of spice to 100 grams of flour.

I personally will say the amount of spice is indicative to the flavor end result.

a 13 % spice amount is even below what KFC New age uses NOW.

current KFC mix on the minimum 3LBS of Spices, 3 LBS of Salt, and 18 LBS of flour and it taste like FLOUR coated chicken

I would suggest Bumping the Spice up to the same Salt amount and mix at least 1/2 the salt into the Spices and Shake it. There is always Salt in almost ever great spice mix as the spice is a flavor carrier.

let the spice and salt stay together for a few days and keep shaking it. even leave it in a more warm setting to have the spice oils work into the salt.
I even add some corn starch to the Spices as a anti clumping agent. everything needs time to sit together and meld it helps the pepper also work both ways into salt and take on some other spice flavors.

remember CHS drove around with a 50LBS Tin of spice and herb in the truck of his car. which would have been non air conditioned and the best tumble truck mixer going in that time period. That truck would have been hot and dry while bouncing spices every mile. CHS always said this to any spice SHAKE the Spice Jar or Salt and Pepper before you use it. I bet there are spices in your shelf that have clumped. How many restaurant's put rice in the salt shakers ?

The bags of spice that are mixed for Corporate are bagged and not shipped to a store for a minimal of 21 days prior.

mixing spice minutes before a recipe can work but you must increase the spice amount to get the same blended end result.

I will also say the same thing I say test the first batch on chicken wings they are the cheapest thing to cook and it has one of the best small pieces of chicken to press and force seasoned flour on the chicken.

I will also say a Pre-flour set is required

Flour chicken
soak in the Milk n Egg Warsh ( 10 minutes )
then place into the FLOUR and 7/10/7 coat the chicken. DO NOT BE GENTLE with this flour coating force the flour onto the chicken if you weight 160LBS use every pound of your weight to force the flour into the chicken if your 240LBS use ever pound of your weight it does not matter. The Milk n egg warsh bath will soak it up

I will continue to say that in a home cooking method one should use MORE spice then less and the FIRST batch especially in a new oil batch will absorb the spices INSTANTLY and you will loose the flavor.

again I always hear more people say its to salty when they make the chicken there are two ways to fix that use less salt and more MSG or use more Spice and herb ? or try a equal mix of salt to spice and herbs mix

I will always say the nephew copycat mix was a heavy spice mix not a light weight amount even if you calculate it in teaspoon amounts

Marion Kay sells 99-X in a 25 ounce (1.5625 Lb.) jar. And instructs to add it to 25 Lbs. of flour.

1.5625/25 x 100 = 6.25%

I've decided to remove Ken's 'Star Anise' (in the recipe seen 5 posts above) and replace it 1:1 with Allspice.