Avoiding too much residue when deep frying
When deep frying, there is no way to avoid residue collecting at the bottom of your pot.  You can shake off excess flour before frying to reduce this effect, but you will always have some residue.  The main difference between deep frying in a pot on a stove, and a dedicated, restaurant-style deep fryer is that the restaurant-style fryer is deep, and has the heating element well off the bottom.  That produces a cold zone where debris collects, but does not burn.  It is the burning bits that are left over that cause the biggest degradation of your frying oil. Restaurant-style fryers allow oil to be reused for quite some time, then filtered and used further. Depending on the amount of debris, the length of time you are using, and, most importantly your temperatures, you can filter and reuse oil from your home set-up, but probably not more than once or twice.  If it begins to smell "fishy" you've gone beyond the opportunity to reuse.

Your new comment suggests that you are shallow frying.  In this case I would suggest not reusing the oil.  Temperature control is difficult at best, and  the ratio of oil to chicken means that it will likely be quite degraded by the time you are finished.