Brining chicken keeps it moist and flavorful.

Adding cornstarch to flour creates an extra-crispy coating.

Double-dipping in buttermilk and flour layers the crunch.

Using a thermometer ensures perfect frying temperature.

Letting breaded chicken rest before frying improves texture.

Frying in small batches prevents sogginess.

Adding spices to the dredge boosts flavor depth.

Draining fried chicken on a wire rack keeps it crispy.

Tossing in a secret spice blend after frying adds a gourmet touch.