The secret to great fried chicken lies in a few key techniques:

1. Brining for Flavor and Juiciness

• Buttermilk Brine: Soaking the chicken in buttermilk (or a mix of buttermilk and hot sauce) for at least 4 hours (preferably overnight) tenderizes the meat and adds flavor.
• Salt Brine: A saltwater brine also works, especially when enhanced with aromatics like garlic, herbs, or spices.

2. Perfect Breading

• Use seasoned flour with salt, pepper, paprika, garlic powder, onion powder, and cayenne for flavor.
• A double-dredge method (flour → buttermilk → flour) creates a crispy, craggy crust.
• Add a little cornstarch to the flour for extra crispiness.

3. Proper Frying Technique

• Oil Choice: Use neutral oils with a high smoke point like peanut, canola, or vegetable oil.
• Temperature Control: Keep oil at 325–350°F (163–177°C) for even cooking.
• Batch Cooking: Don’t overcrowd the pan; fry in small batches to maintain the oil temperature.
• Rest on a wire rack instead of paper towels to keep the crust crispy.

4. Seasoning Immediately

• Once out of the fryer, sprinkle with a bit of salt or a spice blend while the chicken is still hot for maximum flavor.

Would you like a specific fried chicken recipe to try? 🍗😋