When making crispy fried chicken there are some inefficiencies and waste:
How can I change the recipe or the process to make it less messy, use fewer bowls, and produce less waste?
You can reduce the issue of stuff sticking to utensils by using one 'wet' and one 'dry'.
This prevents the buildup that cakes onto your tongs or hand or whatever.
And then, once you're done, you mix all of the breadcrumbs, egg wash, and enough flour to get it to stick together, and fry up breadcrumb latkes. (you can scrape any buildup on your tongs to mix in, so that's not waste).
And if you don't want to go that route, you can keep your flour or breadcrumbs in a separate container (that you're not using for dredging), and refilling the dredging containers as they get low, so there isn't as much that gets contaminated and must be used or discarded immediately.