The Ultimate Guide to Crispy Fried Chicken

A great fried chicken should have:
- A crunchy exterior with deep crackly grooves
- Super flavorful and juicy interior

Mix together salt, black pepper, garlic powder, onion powder, and lemon zest
Dry brining works through osmosis:
- Salting the meat ahead of time draws out moisture
- The moisture breaks down the salt and reabsorbs into the protein
- This tenderizes and flavors the chicken throughout
Dry brining is better than using buttermilk alone or buttermilk and egg mixture
Dry brining is a foolproof way to get perfectly seasoned, crispy, tender, and juicy chicken

Pat the chicken pieces dry with paper towels
Season the chicken evenly with the dry brine mixture
Line a container with paper towels and place the seasoned chicken in it
Refrigerate the chicken for at least 4 hours, preferably overnight
Remove the chicken from the fridge 30 minutes before frying to bring it to room temperature

Oils suitable for frying:
- Canola or vegetable oil (standard choice)
- Peanut oil (higher saturated fat content, but no significant difference in crispiness)
Avoid shortening or lard due to their low smoke points
Recommended equipment:
- Dutch oven (retains heat well and is deep, preventing burning)
Maintain the oil temperature at 350°F (180°C)

Tested coating combinations:
- Straight-up flour (doesn't stay crispy, coating pulls away from meat)
- All-purpose flour and rice flour (doesn't stay crispy after sitting out)
- Flour, baking powder, and buttermilk (messy, doesn't always stick to chicken)
- Flour and cornstarch (crispy initially but doesn't hold up after sitting out)
The winner: Wet and dry double dipping method
- Dry ingredients: flour, baking powder, onion powder, garlic powder, and salt
- Wet ingredients: buttermilk, egg whites, and vodka (optional)
- Dip the brined chicken in the flour mixture, then the buttermilk mixture, and then back into the flour mixture
- The egg whites add structure and help the flour coating stick
- The alcohol evaporates quickly, setting the coating and creating flaky layers

Add 2-3 pieces of coated chicken to the hot oil at a time
Fry for 7-10 minutes, until the internal temperature reaches 165°F (75°C)
Don't overcrowd the pan or move the chicken too much to prevent the coating from falling off
Use a thermometer to accurately monitor the oil and chicken temperatures
If the chicken is browning too quickly, finish it in the oven at 375°F (190°C) for 5-7 minutes

Transfer the cooked chicken to a wire rack to drain excess oil (not paper towels, as it can make the crust soggy)
Season with salt
Clean the oil between batches to prevent burned bits from altering the flavor

Don't rely solely on visual cues for doneness; use a meat thermometer
Tap off excess buttermilk and flour when coating the chicken
Only flip the chicken once while frying
Let the chicken sit for at least 3 minutes before moving to allow the coating to set