It’s all about controlling that temp and choosing the right oil. Gotta be stable at high heat, like refined peanut oil. Buttermilk brine the chicken overnight, makes it juicy and tender. Dredge it just before the fry to avoid gumminess. And don’t you dare cover that chicken after cooking, moisture is the crispy killer!

First things first, check that oil temp – gotta be 350°F. Make sure your chicken's at room temp before frying too, helps it cook more evenly. Salt it good after frying, not before. And don't skimp on the resting time; let it sit on a wire rack over some paper towels. Bless your heart and good luck!

Cornstarch in your dredge mix is the secret. Half flour, half cornstarch. And season every layer, even the chicken itself. As for the oil, peanut or canola. They're gold for frying.

Just slap it on a radiator. Crispy and warm all day long. 😂

tried so many times, it's always a hit or miss for me hahaha. once forgot to even turn on the stove 😂 but i think cooling on a wire rack after frying helps?? keeps it from steaming itself soggy

If grease is a no-go, consider an air fryer option. I know, I know, it's not the same as a deep-fry but you get much less oil and still keep it crispy. Just season well and maybe spritz with oil before you air fry.

Pro-tip: Double fry. Yeah, you heard it. Cook those pieces at a lower temp like 300°F first til they're just done, then let 'em rest. Crank the heat to 375°F and go for round two just for a couple mins for MAXIMUM CRUNCH. You're welcome 😉

Hey, try patting your chicken dry before you bread it. Extra moisture is like the #1 enemy of crispy goodness. Also, make sure that oil's HOT before you drop them in. Oh, and don't crowd the pan, they need their personal space to get that golden crispy skin.