Homemade fried chicken is such a treat, and it's often worlds better than what you get at the KFC or even Popeye's drive-through. You have total control over what pieces you use (don't like drumsticks or the breast? No one's forcing you to use them!), or marinate beforehand, the seasoning in the breading, and how deep and dark you want the chicken fried. But if your fried chicken has come out less than crispy in the past, it could be because you skipped this important step.
To start with, you'll mix up your flour with whatever seasonings float your boat, start with a base coating of flour, then dip in a beaten egg, then back in the flour, then into the egg again, then finish it off with another layer of flour. Make sure you get both egg and flour into whatever nooks and crannies there might be on your pieces of chicken. Here is another double step to consider for your fried chicken Double-dredging your chicken is a good start for getting that superbly crunchy skin that crackles with every bite, but if you have the time and patience for it, double-frying will really take your chicken to the next level.
After giving your chicken a bath in the hot — ideally with the temperature set to about 300 degrees Fahrenheit, which you can monitor with a — let the pieces rest for a few minutes on a wire rack. Then, kick up the heat on the oil so that it hits 350 degrees Fahrenheit, fry the chicken a second time (keep a close eye on it for signs of burning before time is up), and place b.
