The two main keys to making perfect fried chicken are the temperature of the oil and the actual step of frying.
Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good choices.
- To get truly golden-brown and crispy chicken, use a cast iron skillet. You can't beat cast iron for even heat distribution and reliable frying.
- The fat should be about one inch deep in the skillet, coming about halfway up the food.
- Get the fat good and hot before adding the chicken: about 350 degrees F (175 degrees C).
- Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters.
- Fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.
- When the chicken pieces are a deep golden brown, remove them to a cooling rack set over a baking sheet to catch any drips. Insert an instant-read thermometer into the chicken to make sure it is fully cooked before moving on to the next batch. The USDA recommends cooking chicken to a minimum of 165 degrees F.
