1. Marinate or Brine: Marinate the chicken in buttermilk or a brine (saltwater solution) for several hours or overnight. This helps to tenderize the meat and keep it juicy.
2. Proper Coating: Use a seasoned flour or breadcrumb coating. Adding spices and herbs to the coating will enhance the flavor.
3. Maintain Oil Temperature: Fry at the correct temperature (usually around 350°F or 175°C). Too low, and the chicken will absorb too much oil and become greasy; too high, and the outside will burn before the inside is cooked.
4. Do Not Overcrowd the Pan: Fry in batches to ensure even cooking and to maintain the oil temperature.
5. Use a Meat Thermometer: Ensure the internal temperature of the chicken reaches 165°F (74°C) to guarantee it’s cooked through without overcooking.
6. Rest After Frying: Let the chicken rest on a wire rack for a few minutes after frying. This helps the juices redistribute within the meat.