Cover the bowl with plastic wrap and place it in the refrigerator for 4-24 hours. Wash any surfaces that touched raw chicken, including your hands.

Don’t leave your chicken out for more than thirty minutes. If you do, the chicken may go bad.

Add a teaspoon of paprika or cayenne for a spicy kick. [4] X Research source For Cajun fried chicken, add 1/2 teaspoon cayenne pepper, 1/4 teaspoon ground white pepper, and 5 dashes of Louisiana hot sauce. [5] X Research source Add 2 teaspoons crumbled dried oregano, 2 teaspoons crumbled dried sage, and 2 teaspoons crumbled dried thyme to add an herbal fragrance to the fried chicken.

Coat one piece of chicken at a time to avoid incorporating any liquid into the flour.

Place the freshly coated chicken pieces on a new plate. This will help you know which pieces you’ve already coated twice. Coat one piece of chicken at a time. If you don’t, the flour bag will absorb too much moisture and will become a thick batter.

Cast iron pots such as Dutch Ovens are great for deep frying. [8] X Research source Deep fryers can be purchased online or at cooking supply stores.

Peanut oil (avoid if you have nut allergies) Sunflower oil Safflower oil Soybean oil Vegetable shortening Lard[10] X Research source

If you don’t have a candy thermometer, place a wooden spoon into the hot oil. If the oil bubbles around the spoon, the oil is hot enough. Alternatively, throw a pinch of flour into the oil. If the oil bubbles around the flour, the oil is hot enough. If it turns black within a few minutes, the oil is too hot. Reduce the heat slightly. [11] X Research source

If you overcrowd the pan, the oil will cool quickly and the chicken won’t fry properly. If you’re using a deep fryer, lift the metal basket, place the chicken inside, and lower it into the hot oil.

Properly fried chicken has a golden-brown crust. Clear juices will leak out of the chicken, even when it’s frying in the oil. If the chicken isn’t done, pink juices will leak out of it. Dark meat takes more time to cook than light meat. Keep an eye on any chicken breasts or wings. [13] X Research source

If you don’t have a meat thermometer, check the chicken by cutting it into the largest part with a knife. If the meat appears raw, cook the chicken for a few more minutes.

Let the chicken cool for ten minutes before serving. [15] X Research source You can pat the chicken with paper towels to remove some excess grease.

Fluffy, buttery mashed potatoes Buttermilk biscuits Savory collard greens Crispy baked macaroni and cheese

Some people like to cover their chicken and waffles in maple syrup, while others prefer to make a Dijon cream sauce from Dijon mustard, cream, and thyme.

Tangy coleslaw Tomatoes, lettuce, and mustard Guacamole, cheese, and corn salsa