Pat the chicken completely dry before coating
Season the chicken well
Use a flour coating with cornstarch
Double dredge for a thicker crust
Press the coating firmly onto the chicken
Let the coated chicken rest before frying
Use oil heated to 350°F to 375°F
Avoid overcrowding the pan
Fry in batches for even cooking
Maintain a steady oil temperature
Turn the chicken only as needed
Drain on a wire rack, not paper towels
Keep fried chicken uncovered while resting
Serve immediately for maximum crispiness