I know I’m late to the party here but if you brine your chicken before crumbing it makes a world of difference.
Just use a 2.5% w/v brine, submerge for 4-12 hours any longer and it’ll ruin the chicken. Make sure to rinse the chicken off afterwards
Helps tenderize/break down the meat a little, season it and help it retain moisture so you get a beautiful crispy textured crumb and a soft juicy chicken interior
Alternatively can use buttermilk for the same effect but brining has a more neutral flavour
t. chef
Just so you know putting blades through the dishwasher dulls them faster, the main thing is the edge will warp due to differences in temperature so you’ll need to hone them with a steel afterwards to keep the edge consistent, you’ll also probably need to use a whetstone more often.
But up to you, I’ve got ‘trash and bash’ knives I put through all the time, but I keep my expensive knives away from it