Frying chicken can be tricky, and avoiding common mistakes will help you achieve crispy, juicy, and flavorful results. Here’s what not to do when frying chicken:

1. Skipping the Brine or Marinade

• Not brining or marinating your chicken can lead to dry meat. A buttermilk soak or saltwater brine helps tenderize and add flavor.

2. Using the Wrong Oil

• Avoid oils with low smoke points like olive oil or butter. Use high-smoke-point oils like peanut, canola, or vegetable oil.

3. Frying Cold Chicken

• Never fry chicken straight from the fridge. Let it sit at room temperature for 20–30 minutes to ensure even cooking.

4. Overcrowding the Pan

• Too many pieces in the pan lowers the oil temperature, making the chicken greasy instead of crispy. Fry in batches.

5. Not Using a Thermometer

• Guessing oil temperature can lead to undercooked or burnt chicken. Use a thermometer to keep oil between 325°F – 375°F (163°C – 190°C).
• Also, use a meat thermometer to ensure the chicken reaches 165°F (75°C) internally.

6. Skipping the Dredging Steps

• Not properly coating your chicken (flour > egg > flour or breadcrumbs) can result in breading that falls off. Always press the coating onto the chicken firmly.

7. Turning the Chicken Too Often

• Flipping the chicken too frequently can disturb the crust. Let each side cook properly before turning.

8. Draining on Paper Towels

• Draining on paper towels traps steam, making the crust soggy. Instead, use a wire rack over a baking sheet for crispier results.

9. Frying at the Wrong Temperature

• If the oil is too hot, the outside burns while the inside remains raw.
• If the oil is too cold, the chicken absorbs excess grease and becomes soggy.

10. Not Letting the Chicken Rest

• Cutting into the chicken immediately after frying causes juices to escape. Let it rest for at least 5 minutes before serving for juicier meat.

Avoid these mistakes, and you’ll have perfectly crispy, golden-brown fried chicken every time! 🍗🔥