Just want to reiterate a couple of points Mama made, because they need stressing.
1. The secret to frying is temperature. Reason frying has gotten a bad rap from the health people is because they fry at too low a temperature. Instead of immediately sealing (same as a sear) the surface, the food absorbs the oil. Result: A soggy, oily, unhealthy mess. At no time should the oil be allowed to drop below 350. Mama's range of 365-375 is ideal.
2. Losing breading. There are two reasons for this. Either the food wasn't prepped right (such as dipping wet food into a batter), or---get ready for it---the temperature wasn't high enough. If you continue having problems, try dusting the food with cornstarch before breading.
3. Skillet frying. There are only two ways to skillet fry chicken: in cast iron and I forget the other. As you should. There are several reasons why cast iron makes sense, and just as many reasons why other materials don't. And, btw, if you lose breading while pan frying it's because you were impatient. Once the breading has cooked properly it will automatically free itself from the pan. And it
will cook properly providing---all together, now---the temperature is where it belongs.
Oh, and did I mention that you need to keep the oil hot?